My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (325g)

Recipe makes 4 servings

Calories 312
Calories from Fat 41 (13%)
Amount Per Serving %DV
Total Fat 4.7g 7%
Saturated Fat 0.4g 2%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 691mg 28%
Potassium 743mg 21%
Total Carbohydrate 60.3g 20%
Dietary Fiber 10.1g 40%
Sugars 14.7g
Protein 9.5g 18%

detailed view...

how is this calculated?

Moroccan Chickpeas and Sweet Potatoes

Recipe #85782 | 40 min | 15 min prep | add private note
evelyn/athens

By: evelyn/athens
Mar 5, 2004

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

SERVES 4 (change servings and units)

Ingredients

Directions

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

Questions about this recipe?

Spot an error in this recipe?

Try these recipes on Food Network:

Vegan Antipasti

Wild Mushroom Spread with Croutons

Gratin of Young Artichokes and Olives

Vegan Coconut Cake

Wheat Berry Salad

Browse similar recipes by category

Featured Reviews for This Recipe

From: Marina K

On Aug 25, 2009

Thanks for the excellent recipe! We really enjoy sweet potatoes, so this is another healthy and delicious way to dress them up. I couldn't get a hold of dried apricots, so I doubled the amount of raisins instead. I used chickpea liquid and a bit of water, but omitted the salt. Served it over brown rice. Yum!

2 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Chef #1323048

    On Jul 13, 2009

    This is a gorgeous dish. Quite sweet for some tastes but the spice gives it a bit of an edge & I used a little extra ginger for some kick. I used a can of chickpeas and the water they came in worked out to be the exactly one cup! Perfect. My husband hates dried apricots & raisins but he ate this & raved about it! Ha ha. Happy cooking!

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Chef Kate

    On Dec 4, 2005

    The chickpeas perfectly complement the sweetness of the potato and fruit. The onions take on a lovely texture--and are a wonderful foil for the other textures--next time I think I will increase the amount of onion. An excellent vegetarian supper.

    8 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: scimietta99

    On Jan 18, 2006

    I agree, it was a lovely dish. I have made this a couple of times, and can confirm, that it freezes brilliantly.

    7 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 28 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved