North African Chickpea Stew

[Guest guest]

Serve this over rice, couscous or your favorite grain dish or even over

potatoes.

 

North African Chickpea Stew

 

1 medium onion, thinly sliced

1 Tablepsoon minced garlic

1 Tablespoon minced fresh ginger

2 Tablespoons red wine or cooking sherry

1 tsp. cumin

1 tsp. cinnamon

1 tsp. paprika

1/2 to 1 tsp. crushed red pepper flakes

1 cup vegetable broth

1/2 tsp. salt

2 medium sweet potatoes, peel and cut into small chunks

1/4 cup diced dried apricots

1 lb. can of chickpeas (garbanzo )

1/4 cup raisins (taste meaty in this dish)

2 Tablespoons lemon juice

1/4 cup sliced almonds

 

In a medium saucepan combine onion, garlic, ginger and wine.

Cover and cook on low for 5 mins. Add cumin, cinnamon, paprika,

red pepper flakes and cook uncovered for one minute longer.

Add broth, salt, sweet potatoes and apricots. Bring to a boil,

cover and simmer until sweet potatoes are tender, about 15 mins.

Add chickpeas, raisins and lemon juice. Cook stirring occasionally

for about another 5 to 10 minutes.

Serve and top with sliced almonds.

 

 

 

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