2—15 ounce cans chickpeas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
2 medium onions, cut into ½ inch wedges
1 tablespoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 ¼ cups low-sodium vegetable or chicken broth
1 medium sweet potato, peeled and cut into a small dice
½ cup dried apricots, chopped
½ cup raisins
¼ cup sliced almonds
salt and pepper, to taste
2 tablespoons fresh cilantro, chopped
1
1.Wash hands with soap and warm water. Wash produce well and chop as directed.
2
2.In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until the onions are soft and mostly clear, about 5-6 minutes.
3
3.Stir in spices and cook for another 2-3 minutes.
4
4.Stir in the broth, sweet potato, apricots, raisins, almonds and chickpeas. Bring to a boil, cover with a lid and reduce heat to medium-low. Cook for about 15 minutes, until sweet potato is fork-tender. Taste and add salt or pepper if needed.
5
5.Serve hot over brown rice or quinoa and garnish with fresh cilantro. Enjoy!
Ingredients
2—15 ounce cans chickpeas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
2 medium onions, cut into ½ inch wedges
1 tablespoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 ¼ cups low-sodium vegetable or chicken broth
1 medium sweet potato, peeled and cut into a small dice
½ cup dried apricots, chopped
½ cup raisins
¼ cup sliced almonds
salt and pepper, to taste
2 tablespoons fresh cilantro, chopped