Moroccan Chickpea Stew

 

Moroccan Chickpea Stew

Makes 6 Servings

1 tbsp extra virgin olive oil

1 cup chopped onion

2 cloves garlic, crushed

2 cups cubed sweet potatoes

1 cup sliced carrots

1/2 cup chopped celery

19 oz (540ml) can chickpeas, drained and rinsed well

28 oz (796ml) can diced tomatoes

1/4 cup dried apricots, coarsely chopped

1/4 cup raisins

1 tsp cinnamon

1/2 tsp EACH ground ginger, turmeric and nutmeg

1 bay leaf

In a large saucepan, heat oil over medium heat.  When pan is hot, add onion and saute for 8 to 10 minutes.  Add garlic and saute for another minute.

Add sweet potatoes, carrots, celery, chickpeas, tomatoes, apricots, raisins, cinnamon, ginger, turmeric, nutmeg and bay leaf.  Cover and bring to a boil; reduce heat and simmer for 45 minutes.  Serve warm.

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