Moroccan Chickpeas and Sweet Potatoes

evelyn/athens's Note:

This dish makes a wonderful vegetarian meal. Exotically spiced, offset with dried apricots, different and delicious.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Chef #941583]

EXCELLENT. Canned chickpeas (drained) is fine. Saute onions first before any other step. Ok to delete red wine/sherry and apricots. Serve with plain couscous. Wonderful meal.

[Aunt Cookie]

This was SO good. We left out the apricots (didn't have any) and the almonds (forgot to add them); otherwise we followed the recipe as written. It's such a nice combination of sweet, spicy, and sour. I thoroughly enjoyed the leftovers the next day, too. We served this over brown rice, by the way. Thanks for sharing this!

[Brooke the Cook in WI]

Made an excellent vegetarian meal served over steamed rice last night. I used fresh lime juice in place of lemon and threw some fresh cilantro on the top which was a nice touch. Would beef up the spices just a bit as we like ours with lots of spice - looking forward to leftovers this afternoon.