Prep 15 mins
Cook 25 mins
This dish makes a wonderful vegetarian meal. Exotically spiced, offset with dried apricots, different and delicious.
- 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
- 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.
- Add the chickpeas, raisins, and lemon juice.
- Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot.
- Add the sliced almonds.
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.
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!
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.