MOROCCAN CHICKPEAS AND SWEET POTATOES

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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

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

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