Ingredients

• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons red wine or 2 tablespoons cooking sherry
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, to taste
• 1 cup water (or chickpea cooking liquid)
• 1/2 teaspoon salt
• 2 medium sweet potatoes, peeled and cut into bite-size pieces (1 1/2 pounds)
• 1/4 cup diced dried apricot
• 2 cups cooked chickpeas
• 1/4 cup raisins
• 2 tablespoons lemon juice
• 1/4 cup sliced almonds, toasted in a dry skillet

Instructions

1. In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry.

2. Cover and sweat over low heat for 5 minutes.

3. Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer.

4. Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots.

5. Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Add the chickpeas, raisins, and lemon juice.

7. Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot.

8. Add the sliced almonds.