Best Moroccan Chickpeas And Sweet Potatoes Recipes

MOROCCAN CHICKPEAS AND SWEET POTATOES

Moroccan Chickpeas and Sweet Potatoes image

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

Provided by evelynathens

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 large onion, thinly sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
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, to taste
1 cup water (or chickpea cooking liquid)
1/2 teaspoon salt
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, toasted in a dry skillet

Steps:

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.

Nutrition Facts : Calories 311.3, Fat 4.6, SaturatedFat 0.4, Sodium 692.8, Carbohydrate 60.1, Fiber 10.2, Sugar 14.7, Protein 9.6

MOROCCAN CHICKPEAS AND SWEET POTATOES

MOROCCAN CHICKPEAS AND SWEET POTATOES image

Categories Vegetable Dinner

Number Of Ingredients 16

Ingredients

1 medium onion chopped
2 cloves minced garlic
1 tablespoon minced ginger
2 tablespoons cooking sherry
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1 can chickpeas (15 oz or two cups)
3/4 cup water or vegetable broth
1 large sweet potato cubed
1/3 cup dried apricots
1/3 cup raisins
2 tablespoons lemon juice
1/3 cup toasted slivered almonds
whole wheat couscous

Steps:

1. Cook the onion, garlic, and ginger in the sherry over low heat until soft. 2. Add the spices and cook for a minute. 3. Add ¾ cup water or vegetable broth, sweet potato and apricots and simmer until potatoes are tender (about 15 minutes). 4. Add the raisins, lemon juice, and chick peas and cook for about 5 minutes until hot, stirring occasionally. 5. Add the slivered almonds. 6. Serve over couscous.

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