north african chickpeas
 
 
this dish may be served over quinoa. 
 
1 medium  onion, thinly sliced
1   talbespoon minced garlic
1 Tbsp  minced fresh ginger
2 Tbsp  red wine or cooking sherry
1 tsp  cumin
1 tsp  cinnamon
1 tsp  paprika
  a12 teaspoon crushed red pepper flakes or to taste
1 cup  water or chickpea cooking liquid
  a12 teaspoon salt (reduce if chickpea cooking liquid is salted)
2 medium  sweet potatoes (1 a1/2 pounds), peeled and cut into bite-size
piece 
  a14 cup diced dried apricots
2 cup  cooked chickpeas
  a14 cup raisins
2 Tbsp  lemon juice
  a14 cup sliced almonds
 
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. 
 
 
 
 
 
(ID: 73594) Mirror: rec.food.recipes: Sat, Aug 13, 2005


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