Moroccan Chickpeas and Sweet Potatoes

READY IN: 40mins
Recipe by evelyn/athens

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

Top Review by 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.

Ingredients Nutrition

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.

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