Ingredients:
1 large onions, 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 apricots
2 cups cooked chickpeas
1/4 cup raisins
2 tablespoons lemon juice
1/4 cup sliced almonds, toasted in a dry skillet
Directions:
In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry.
Cover and sweat over low heat for 5 minutes.
Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer.
Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots.
Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.
Add the chickpeas, raisins, and lemon juice.
Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot.
Add the sliced almonds.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.