Moroccan Chickpea and Sweet Potato Stew

This recipe is a spin-off of the Moroccan tagine, a North-African stew made inside of a big earthenware pot.  The original recipe I used can be found here.  This dish goes well with cous cous, and should be served with a garnish of yogurt and chopped coriander.

Ingredients

3 small onions or 2 large onions, thinly sliced

6 garlic cloves, minced

2 T fresh ginger, minced

water or broth for sauteing

1 T cumin

1 T cinnamon

1 T paprika

1 t tumeric

1 t coriander

1 t crushed red pepper flake (more or less as desired,  I use much less for the kids)

2 cans chickpeas, with liquid

1/2 t salt

3 sweet potatoes, peeled, cut into 1 to 2" chunks

1/2 c diced dried apricots

3/4 c raisins

juice from 1 lemon

1/2 c apple juice

1 can chopped tomatoes

olive oil for cooking

Instructions

1) On medium-high heat, cook onion in 1 T olive oil for 5-7 minutes until browned. 

2) Add garlic, ginger, and additional spices, and cook uncovered for 1 minute.

3) Add the sweet potatoes, apricots, raisins, tomatoes, and apple juice, and cook 15-20 minutes at a gentle simmer.

4) When the sweet potatoes are tender but still firm, add the chickpeas and lemon juice, cooking until the chickpeas are heated through. Season with salt to taste.