Moroccan Chickpeas and Sweet Potatoes

"This dish makes a wonderful vegetarian meal. Exotically spiced, offset with dried apricots, different and delicious."
 
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photo by MA HIKER photo by MA HIKER
photo by MA HIKER
photo by justcallmetoni photo by justcallmetoni
Ready In:
40mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • 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.
  • Add the chickpeas, raisins, and lemon juice.
  • Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot.
  • Add the sliced almonds.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
  4. 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.
     
  5. 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!
     
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Tweaks

  1. 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.
     
  2. 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!
     
  3. SarahHannan
    We tried this dish last night and really enjoyed it. I used red wine vinegar instead of red wine (I don't use alcohol at all in my cooking.) and it turned out just fine! I also forgot to add the almonds, too busy trying to get dinner on the table! A good dish to eat every once in awhile.
     
  4. Annette873
    This recipe is tasty, very satisfying, and looks beautiful. I like the idea of sweating the onions, garlic and ginger to reduce fat calories. I didn't have all ingredients on hand, so used a red onion, cayenne pepper in place of the flakes, and dried cranberries instead of the apricots. I also had baked my potatoes earlier and just added them without bringing to a boil. Really delicious!
     
  5. meganellenkieran
    This was a very tasty recipe! I substituted 1 tbsp of garam masala for the spices listed, which I realize made it more Indian than Moroccan, but it still worked well and was so good. My 2 year old even ate it, which speaks volumes for the power of this recipe!!!!
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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