Moroccan Chickpeas and Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This dish makes a wonderful vegetarian meal. Exotically spiced, offset with dried apricots, different and delicious. Ingredients:
1 large onion, thinly sliced |
3 garlic cloves, minced |
1 tablespoon fresh ginger, minced |
2 tablespoons red wine or 2 tablespoons cooking sherry |
1 teaspoon cumin |
1 teaspoon cinnamon |
1 teaspoon paprika |
1/2 teaspoon crushed red pepper flakes, to taste |
1 cup water (or chickpea cooking liquid) |
1/2 teaspoon salt |
2 medium sweet potatoes, peeled and cut into bite-size pieces (1 1/2 pounds) |
1/4 cup diced dried apricot |
2 cups cooked chickpeas |
1/4 cup raisins |
2 tablespoons lemon juice |
1/4 cup sliced almonds, toasted in a dry skillet |
Directions:
1. In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry.
2. Cover and sweat over low heat for 5 minutes.
3. Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer.
4. Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots.
5. Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.
6. Add the chickpeas, raisins, and lemon juice.
7. Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot.
8. Add the sliced almonds.
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