28 Reviews of Moroccan Chickpeas and Sweet Potatoes

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.

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.

From: KelBel

On Oct 11, 2004

Excellent, nice combination of flavors and textures. Served with couscous.

From: Chef #339672

On Jan 27, 2008

This is really a surprisingly perfect blend of spices - none of them overpowers the others and the whole is far greater than the sum of the parts! I was tempted to add some olive oil in the beginning steps of the preparation because I just couldn't believe this veggie dish was gonna fly without any fat; but I resisted. And it works - you just have to believe...

From: Heatherbelle2

On Jan 8, 2007

Excellent! I served it as an accompaniment to my Chicken B'stilla Roll. I used canned, drained chick peas, chicken stock instead of water & both orange & white sweet potatoes. Son had some harissa with his. Definitely a keeper, thank you.

From: Marty in Minnesota

On Nov 29, 2006

What a wonderful recipe! Very easy to make, tasty, filled with healthy ingredients, next to no fat. My DH said: "I never thought I'd like eating food like this."

From: Canadian_in_the_Bay

On Feb 7, 2007

This made a great vegetarian dinner for my husband and I. I served this dish over brown rice. We will definitely be making it again. The red pepper flakes made for a nice sweet and sour sort of taste. I will say that prep was definitely more than 5 minutes. In fact, it was probably closer to 20 to 25 minutes.

From: Starlita

On Nov 30, 2007

This is an outstanding recipe! It was easy for me because I had all of the ingredients available. I think my one sister ate most of it. This dish was so good with our Thanksgiving dinner. Thanks for posting!

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!

From: Chef #1221670

On Mar 31, 2009

We tried this recipe and found it to be delicious - sweet & sour - highly recommended.