Ingredients
-
1
-
3
-
1
-
2
-
1
-
1
-
1
-
1/2
-
1
-
1/2
-
-
-
-
-
Directions
Moroccan Chickpeas and Sweet Potatoes,This dish makes a wonderful vegetarian meal. Exotically spiced, offset with dried apricots, different and delicious.,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!,Made an excellent vegetarian meal served over steamed rice last night. 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.
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Steps
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1
Done
|
In a Medium Saucepan, Combine the Onion, Garlic, Ginger, and Wine or Sherry. |
|
2
Done
|
Cover and Sweat Over Low Heat For 5 Minutes. |
|
3
Done
|
Add the Cumin, Cinnamon, Paprika, and Red Pepper Flakes and Cook, Uncovered, 1 Minute Longer. |
|
4
Done
|
Add the Water or Chickpea Cooking Liquid, Salt, Sweet Potatoes, and Apricots. |
|
5
Done
|
Bring to a Boil, Cover, and Simmer Until the Sweet Potatoes Are Just Tender, About 15 Minutes. |
|
6
Done
|
Add the Chickpeas, Raisins, and Lemon Juice. |
|
7
Done
|
Cook, Stirring Occasionally, For About 5 Minutes, Until the Chickpeas Are Hot. |
|
8
Done
|
Add the Sliced Almonds. |
