Moroccan Chickpeas and Sweet Potatoes

Submitted by evelynathens

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

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 14.79 ml fresh ginger, minced
• 29.58 ml red wine or 29.58 ml cooking sherry
• 4.92 ml cumin
• 4.92 ml cinnamon
• 4.92 ml paprika
• 2.46 ml crushed red pepper flakes, to taste
• 236.59 ml water (or chickpea cooking liquid)
• 2.46 ml salt
• 2 medium sweet potatoes, peeled and cut into bite-size pieces (1 1/2 pounds)
• 59.14 ml diced dried apricot
• 473.18 ml cooked chickpeas
• 59.14 ml raisins
• 29.58 ml lemon juice
• 59.14 ml 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

[ladyibis]

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!

 

[Carly C.]

I made this for a Moroccan themed dinner and everyone loved it! It was so delicious, I added more apricots than the recipe asked for and glad i did as it made a nice sweet flavour to offset some of the other spicy dishes we had. Will be making this again!

 

[Brooke the Cook in]

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.

 

[CAMom49]

Substituted dried cranberries for the dried apricots and it turned out to be a delicious and colorful addition to our Christmas dinner. I love that there is no added fat. This tasty dish received great reviews and requests to make sure it appears on our dinner table again soon. Seasoning was just right with a bit of kick to make the sweet potatoes stand out. So much better than the marshmallow covered glop that the healthy sweet potato is subjected to on the holiday dinner table!