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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

⁽²⁷⁾ RATE IT NOW Print Recipe

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

1 large onion, thinly sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons red wine or 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

Directions

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.

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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

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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

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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

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