Ingredients
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1 large onion, thinly sliced
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3 garlic cloves, minced
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1 tablespoon fresh ginger, minced
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2 tablespoons red wine or 2 tablespoons cooking sherry
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1 teaspoon cumin
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1 teaspoon cinnamon
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1 teaspoon paprika
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1/2 teaspoon crushed red pepper flakes, to taste
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1 cup water (or chickpea cooking liquid)
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1/2 teaspoon salt
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2 medium sweet potatoes, peeled and cut into bite-size pieces (1 1/2 pounds)
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1/4 cup diced dried apricot
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2 cups cooked chickpeas
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1/4 cup raisins
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2 tablespoons lemon juice
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1/4 cup sliced almonds, toasted in a dry skillet
Instructions
- 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.