Moroccan Chickpeas and Sweet Potatoes

Total Time
40mins
Prep 15 mins
Cook 25 mins

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

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.
Most Helpful

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.

ladyibis December 09, 2011

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!

Aunt Cookie November 02, 2010

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!

Carly C. December 04, 2015