MOROCCAN CHICKPEAS AND SWEET POTATOES
Steps:
- 1. Cook the onion, garlic, and ginger in the sherry over low heat until soft. 2. Add the spices and cook for a minute. 3. Add ¾ cup water or vegetable broth, sweet potato and apricots and simmer until potatoes are tender (about 15 minutes). 4. Add the raisins, lemon juice, and chick peas and cook for about 5 minutes until hot, stirring occasionally. 5. Add the slivered almonds. 6. Serve over couscous.
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Mphefane Nikiwe
[email protected]This dish is a great way to use up leftover sweet potatoes. It's also a good source of protein and fiber. I like to add a bit of chopped cilantro or parsley to the top for garnish.
Kall kall Love
[email protected]I love this dish! It's so flavorful and satisfying. I've made it several times and it's always a hit. I usually serve it with rice or quinoa.
Faisal Haraj
[email protected]This dish was easy to make and so delicious! I used canned chickpeas and sweet potatoes to save time, and it still turned out great. The spices were well-balanced and gave the dish a wonderful flavor. I will definitely be making this again.
Kurt Hall
[email protected]I made this dish last night and it was a hit! My family loved the sweet and savory flavors. The chickpeas were cooked perfectly and the sweet potatoes were soft and flavorful. I will definitely be adding this to my regular rotation of recipes.
M Taufique Rao
[email protected]This dish was absolutely delicious! The combination of sweet potatoes and chickpeas was perfect, and the spices gave it a wonderful flavor. I will definitely be making this again.