Moroccan Chickpeas And Sweet Potatoes

• 1 medium onion chopped
• 2 cloves minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons cooking sherry
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1 can chickpeas (15 oz or two cups)
• 3/4 cup water or vegetable broth
• 1 large sweet potato cubed
• 1/3 cup dried apricots
• 1/3 cup raisins
• 2 tablespoons lemon juice
• 1/3 cup toasted slivered almonds
• whole wheat couscous

1. 1. Cook the onion, garlic, and ginger in the sherry over low heat until soft.
2. 2. Add the spices and cook for a minute.
3. 3. Add 3/4 cup water or vegetable broth, sweet potato and apricots and simmer until potatoes are tender (about 15 minutes).
4. 4. Add the raisins, lemon juice, and chick peas and cook for about 5 minutes until hot, stirring occasionally.
5. 5. Add the slivered almonds.
6. 6. Serve over couscous.

onion, garlic, ginger, cooking sherry, cumin, cinnamon, paprika, red pepper, chickpeas, water, apricots, raisins, lemon juice, almonds, whole wheat couscous

Taken from www.epicurious.com/recipes/member/views/moroccan-chickpeas-and-sweet-potatoes-50169203 (may not work)