Moroccan Chickpeas And Sweet Potatoes

1. 1

   1. Cook the onion, garlic, and ginger in the sherry over low heat until soft.

2. 2

   2. Add the spices and cook for a minute.

3. 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

   4. Add the raisins, lemon juice, and chick peas and cook for about 5 minutes until hot, stirring occasionally.

5. 5

   5. Add the slivered almonds.

6. 6

   6. Serve over couscous.

No nutritional information available.

No additional tips available.