Sweet Potatoes and Chickpeas

A great combination of vegetables and fruit with a sweet Moroccan flavor

INGREDIENTS

1    small onion, chopped
2    cloves garlic, mince
2    tablespoons red table wine
½   teaspoon ground cumin
½   teaspoon ground coriander
½   teaspoon paprika
      red pepper flakes to taste
½   cup water
1    medium sweet potato, peeled, cut to ¾ inch dice
2    tablespoons diced dried apricots
8    ounces (1 cup) garbanzo beans (chickpeas), rinsed and drained
2    tablespoons raisins
2    tablespoons lemon juice

METHOD

In a medium sauce pan, add the onion, garlic and red wine. Cover the pan and slowly cook over low heat for 5 minutes. Add the cumin, coriander, paprika and red pepper flakes and cook for 1 minute.

Add the water, sweet potato and apricots. Bring to a boil, cover, lower the heat to a simmer and cook for about 10 minutes until the potatoes are just tender. Add the beans, raisins and lemon juice and cook for another 5 minutes, stirring occasionally, until the chickpeas are well heated.