Friday, April 26, 2013

Moroccan Sweet Potato and Chickpea Tagine

1 Tbsp coconut oil (or whatever you use)
about 2 cups (i used 1/2 large onion) chopped onion
2 tsps ground cumin
1 tsp paprika
1 tsp ground turmeric
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger (ginger 
substitute: allspice; mace; or nutmeg)
 2 garlic cloves, minced
1 can garbanzo beans, rinsed and drained
2 cups vegetable broth
1 large apple, diced into 1 in. cubes
1 or 2 medium sweet potatoes, diced into 1-inch cubes
1 large carrot, diced

Serve with:
Warmed pitas 

Couscous/Quinoa/Ferro (or your favorite teeny tiny whole grain)

(temperature is important in this dish)
Heat coconut oil in a large pot or skillet over medium high heat. Add onions and cook until golden (about 8 min). Stir occasionally.
Add spices (cumin through minced garlic) and garbanzo beans. Cook one minute, stirring constantly.
Add broth, apple, sweet potatoes, carrot, and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes or until the sweet potato, carrot, and apple are tender.

Enjoy !!! I loved this.  It was as delicious, worth it and simple as it sounds. :) I put it over top some Ferro  (grain) which can be bought at Trader Joes. Or rice works splendidly too. -Kristin

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