Moroccan Chickpeas and Sweet Potatoes

Total Time
Prep 15 mins
Cook 25 mins

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

Ingredients Nutrition


  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.
Most Helpful

5 5

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.

5 5

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!

5 5

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.