Moroccan Chickpeas And Sweet Potatoes Recipes

Steps:

• 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.

Steps:

• Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
• Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
• Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

Steps:

• 1. In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry. 2. Cover and sweat over low heat for 5 minutes. 3. Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer. 4. Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots. 5. Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes. 6. Add the chickpeas, raisins, and lemon juice. 7. Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot. 8. Add the sliced almonds. Nutritional Facts for Moroccan Chickpeas and Sweet Potatoes Serving Size: 1 (325 g) Servings Per Recipe: 4 Amount Per Serving Calories 311.3 Total Fat 4.6 g Total Carbohydrate 60.0 g Dietary Fiber 10.2 g Protein 9.5 g

Steps:

• Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.
• Stir in spices and cook for a further 2 minutes.
• add sweet potato and carrot and sweat well for 10 minutes.
• add stock and cover, bring to the boil and simmer for 20 minutes.
• Add chick peas and simmer for further 10 mins until chick peas are tender.
• Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.