Moroccan Chickpeas and Sweet Potatoes

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.

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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!

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We tried this dish last night and really enjoyed it. I used red wine vinegar instead of red wine (I don't use alcohol at all in my cooking.) and it turned out just fine! I also forgot to add the almonds, too busy trying to get dinner on the table! A good dish to eat every once in awhile.

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Served over Couscous. Personally I found this a bit on the bland side surprisingly! However Fiance said he loved it so we meet halfway at 4 stars. Made exact to recipe.

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excelent had a chicken tagine dish to go with this also cousecouse
hudley1

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This was fantastic! Easy, healthy and inexpensive. I made this exactly as written and would not change a thing. Thanks.

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It was WONDERFUL! I sooo enjoyed this dish. Made it just as you posted except for the lemon juice...was out. I think next time I will increase the apricots and leave out the raisins, just personal preference. Served it with brown jasmine rice and homemade naan bread, which I make very spicy. I had doubled the recipe but not the red peppers, which I added at the end anyway. The only comment other than, "Great', was from my son for more salt.

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Brilliant and delicious! A beautiful balance between sweet and tangy with full flavors. I did use a Moroccan spice blend called Ras El Hanout instead of the listed spices (which I highly recommend) otherwise, followed the recipe as written. Served over Basmati rice, this was so easy to throw together and a healthy alternative to meat--which, as a big carnivore, I was surprised to find I didn't miss at all! If you are the least bit interested, give the recipe a try, I don't think you'll be disappointed. I wasn't!

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This was very good! I cut the cinnamon in half and used water since I used 2 cans of chick peas (about 2 1/2 cups).. The only thing I thought it lacked was salt and I'm usually very sensitive to salt! No matter...I just added some to the final product. Thanks so much for posting.. I will definitely be making this again.

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Extremely healthy dish, so I can't say I'm not going to make it again, and the prep is nice and straightforward, but the cinnamon flavor in my opinion is much too overpowering. Any bite with a strong almond flavor was much better, so add more of those along with less cinnamon. I'll probably use a little cayenne next time to get something on the spicier side to balance out the overall sweetness as well. Probably could use some fresh green herbs as a finisher, too (parsley or cilantro?)

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Thanks for the excellent recipe! We really enjoy sweet potatoes, so this is another healthy and delicious way to dress them up. I couldn't get a hold of dried apricots, so I doubled the amount of raisins instead. I used chickpea liquid and a bit of water, but omitted the salt. Served it over brown rice. Yum!

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This is a gorgeous dish. Quite sweet for some tastes but the spice gives it a bit of an edge & I used a little extra ginger for some kick. I used a can of chickpeas and the water they came in worked out to be the exactly one cup! Perfect. My husband hates dried apricots & raisins but he ate this & raved about it! Ha ha. Happy cooking!

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We tried this recipe and found it to be delicious - sweet & sour - highly recommended.

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This recipe is tasty, very satisfying, and looks beautiful. I like the idea of sweating the onions, garlic and ginger to reduce fat calories. I didn't have all ingredients on hand, so used a red onion, cayenne pepper in place of the flakes, and dried cranberries instead of the apricots. I also had baked my potatoes earlier and just added them without bringing to a boil. Really delicious!

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A lovely healthy recipie and tasty too. I used dried chickpeas, so it was pretty cheap aswell. The amount of red pepper flakes recommended give a lovely taste but not much heat - if you like your food on the hot side you will need to add more. It is also worth noting that the portion size is generous, and for many people this may well stretch to 5 or 6. Thanks for posting such a great recipie.

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This was amazing! Perfect blend of flavors and textures. I loved the crunch of the almonds against the sweet potatoes and chickpeas. Next time I may double the apricots, just because I love them. Thanks for sharing!

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Loved it. I pretty much followed the recipe exactly, a rarity for me, although I didn't really measure. The lemon juice is essential to balance out all the sweet flavors. The almonds add a lot, too. I will make this again.

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This was a very tasty recipe! I substituted 1 tbsp of garam masala for the spices listed, which I realize made it more Indian than Moroccan, but it still worked well and was so good. My 2 year old even ate it, which speaks volumes for the power of this recipe!!!!

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