North African Chickpeas

• 1 medium onion, thinly sliced
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 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 (or to taste)
• 1 cup water or 1 cup chickpeas, cooking liquid
• 1/2 teaspoon salt (reduce if chickpea cooking liquid is salted)
• 2 medium sweet potatoes, peeled and cut into bite-size pieces (1 1/2 pounds)
• 1/4 cup diced dried apricot
• 2 cups cooked chickpeas
• 1/4 cup raisins
• 2 tablespoons lemon juice
• 1/4 cup sliced almonds

1. 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.
2. Add the chickpeas, raisins, and lemon juice. Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot. Add the sliced almonds.

onion, garlic, fresh ginger, red wine, cumin, cinnamon, paprika, red pepper, water, salt, sweet potatoes, apricot, chickpeas, raisins, lemon juice, almonds

Taken from www.food.com/recipe/north-african-chickpeas-229601 (may not work)