 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
A great recipe from green living Ingredients:
1 medium onion, thinly sliced |
1 tablespoon minced garlic |
1 tablespoon minced fresh ginger |
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 (or to taste) |
1 cup water or 1 cup chickpeas, cooking liquid |
1/2 teaspoon salt (reduce if chickpea cooking liquid is salted) |
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 |
Directions:
1. In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry. Cover and sweat over low heat for 5 minutes. Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer. Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots. Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.
2. Add the chickpeas, raisins, and lemon juice. Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot. Add the sliced almonds.
|
|