Moroccan Chickpeas and Sweet Potatoes
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Description:
This Moroccan Chickpeas and Sweet Potatoes dish is an enchanting vegetarian delight that brings together the rich and warm flavors of Moroccan spices with the sweetness of dried apricots. The combination of tender sweet potatoes and hearty chickpeas makes it a satisfying and healthy meal that’s not only vegan but also low in cholesterol. Perfectly spiced with a blend of cumin, cinnamon, and paprika, this dish offers a burst of flavor in every bite. It’s a unique, mouthwatering recipe that’s ideal for anyone seeking a quick, nutritious, and exotic meal. 🌟🍲
Category: Potato
Keywords: Beans, Vegetable, Moroccan, African, Low Protein, Vegan, Low Cholesterol, Healthy, < 60 Mins
Ingredients:
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red wine or cooking sherry
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 cup water (or chickpea cooking liquid if available)
- 1/2 teaspoon salt
- 2 large sweet potatoes, peeled and diced
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup raisins
- 2 tablespoons lemon juice
- 1/4 cup sliced almonds (for garnish)
Instructions:
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Prepare the Base: Begin by heating a medium saucepan over low heat. Add the finely chopped onion, minced garlic, and grated fresh ginger. Pour in the red wine or cooking sherry. Cover the saucepan and sweat the mixture over low heat for about 5 minutes, allowing the flavors to meld and the vegetables to soften.
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Spice it Up: Uncover the saucepan and stir in the ground cumin, ground cinnamon, paprika, and crushed red pepper flakes. Cook the spices with the onion mixture for an additional minute, stirring constantly to toast the spices lightly and release their aromatic oils.
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Simmer the Sweet Potatoes: Add the water (or chickpea cooking liquid if you’re using it), salt, diced sweet potatoes, and dried apricots to the saucepan. Bring the mixture to a boil. Once boiling, reduce the heat, cover the saucepan, and let it simmer for about 15 minutes or until the sweet potatoes are tender yet firm.
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Incorporate the Chickpeas and Raisins: Stir in the chickpeas and raisins, then add the lemon juice. Continue to cook for an additional 5 minutes, stirring occasionally until the chickpeas are heated through and the raisins have softened.
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Garnish and Serve: Remove the saucepan from the heat and stir in the sliced almonds. This will add a delightful crunch and nutty flavor to the dish. Serve hot, and enjoy the vibrant and comforting flavors of Moroccan cuisine!
Nutritional Information (per serving):
- Calories: 311.3
- Fat Content: 4.6 g
- Saturated Fat Content: 0.4 g
- Cholesterol Content: 0 mg
- Sodium Content: 692.8 mg
- Carbohydrate Content: 60.1 g
- Fiber Content: 10.2 g
- Sugar Content: 14.7 g
- Protein Content: 9.6 g
Servings: 4
Enjoy this Moroccan Chickpeas and Sweet Potatoes recipe as a hearty main course or a flavorful side dish. It’s perfect for a cozy dinner and will leave everyone at the table raving about its deliciously exotic taste! 🌟🍠🌰
