North African Chickpeas

A great recipe from green living

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  medium onion, thinly sliced
• 1  tablespoon  minced garlic
• 1  tablespoon  minced fresh ginger
• 2  tablespoons red wine or 2  tablespoons cooking sherry
• 1  teaspoon cumin
• 1  teaspoon cinnamon
• 1  teaspoon paprika
• 1⁄2 teaspoon crushed red pepper flakes (or to taste)
• 1  cup water or 1  cup chickpeas, cooking liquid
• 1⁄2 teaspoon salt (reduce if chickpea cooking liquid is salted)
• 2  medium sweet potatoes, peeled and cut into bite-size pieces (1 1/2 pounds)
• 1⁄4 cup  diced  dried apricot
• 2  cups  cooked chickpeas
• 1⁄4 cup raisins
• 2  tablespoons lemon juice
• 1⁄4 cup  sliced almonds

Directions

1. In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry. Cover and sweat over low heat for 5 minutes. Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer. Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots. Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.
2. Add the chickpeas, raisins, and lemon juice. Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot. Add the sliced almonds.