Ingredients for Moroccan Chickpeas And Sweet Potatoes
- 1 medium onion, chopped
- Garlic Cloves
- Fresh Ginger
- Red Wine
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- Crushed Red Pepper Flakes
- Water
- 1 teaspoon salt
- 1 pound sweet potatoes, peeled and cubed
- Dried Apricot
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup raisins
- Juice of 1 lemon
- 1/4 cup slivered almonds
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How to Make Moroccan Chickpeas And Sweet Potatoes
- Finely chop 1 medium onion, 2 cloves garlic, and 1 inch piece of ginger.
- In a medium saucepan, combine the chopped onion, garlic, ginger, and 1/4 cup dry white wine or sherry.
- Cover and cook over low heat for 5 minutes, or until the onions soften.
- Add 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon paprika, and a pinch of red pepper flakes. Cook, uncovered, for 1 minute, stirring constantly, until fragrant.
- Pour in 1 cup of water or reserved chickpea liquid, 1 teaspoon salt, 1 pound peeled and cubed sweet potatoes, and 1/2 cup chopped dried apricots.
- Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Add 1 (15-ounce) can chickpeas (drained and rinsed), 1/4 cup raisins, and the juice of 1 lemon.
- Cook, stirring occasionally, for 5 minutes, until heated through.
- Stir in 1/4 cup slivered almonds before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
58g
Fat
2g
Carbs
20g
