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

Preparation

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

Nutritional Facts for Moroccan Chickpeas and Sweet Potatoes

Serving Size: 1 (325 g)

Servings Per Recipe: 4

Amount Per Serving

Calories 311.3 Total Fat 4.6 g Total Carbohydrate 60.0 g Dietary Fiber 10.2 g Protein 9.5 g