North African Chickpeas Recipe
- Annie B. Bond
- January 29, 2000
- 12:25 pm
This excellent and unusual dish has a nice bite, but those who like foods really spicy may want to double the red pepper flakes. Serve over a cooked grain (whole wheat couscous, bulgur, barley, quinoa, millet), along with a cooling yogurt-based side dish such as Spinach-Yogurt Salad and whole wheat chapattis.
This dish is perfect to eat outside on a hot summer’s night. Click here for the straightforward yet interesting recipe.
1 medium onion, thinly sliced
1 talbespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons red wine or cooking sherry
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon paprika
½ teaspoon crushed red pepper flakes or to taste
1 cup water or chickpea cooking liquid
½ teaspoon salt (reduce if chickpea cooking liquid is salted)
2 medium sweet potatoes (1 ½ pounds), peeled and cut into bite-size pieces
¼ cup diced dried apricots
2 cups cooked chickpeas
¼ cup raisins
2 tablespoons lemon juice
¼ cup sliced almonds
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.
Add the chickpeas, raisins, and lemon juice. Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot. Add the sliced almonds.
Adapted from "The Healthiest Diet in the World," by Nikki and David Goldbeck (Plume, 1998). Reprinted by permission of the Goldbecks. Available from www.cerespress.com.
Adapted from "The Healthiest Diet in the World," by Nikki and DavidGoldbeck (Plume, 1998).
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