I'm not cooking as much these days. The change of seasons means a change in habits and eating more salads. But I recently discovered a tasty and nutritious way to cook chick peas that I just had to share. Combined with sweet potato and spices, this is no ordinary dish. The key to the unusual and irresistible flavour is the apricots. The sweetness from the fruit offsets the heat from the red chili peppers, making this a very delicious and satisfying vegetarian meal. And of course as usual, this recipe is quick and easy to make.
Ingredients
4 tbsp coconut oil
2 tbsp red wine cooking sherry
1 red onion chopped
1 sweet potato - cut into bite size chunks
1-398 mL can chick peas - drained
1-398 mL can apricots
1 tbsp garlic
2 tsp ginger
1 tsp cumin
1 tsp cinnamon
1 tsp red chili peppers (to taste)
1 tsp paprika
Pinch of salt
One cup (250 mL) liquid: water, liquid from chick peas, juice from apricots, or a combination
Melt the coconut oil on low heat. Cook the onion, garlic, ginger and cooking sherry over low heat for about 5 minutes. Add the spices and cook for another minute. Add the sweet potatoes and your choice of liquid. Bring to a boil and simmer until potatoes are cooked, about 15 minutes. Add the chick peas and apricots and cook, stirring occasionally, for about 5 minutes until chick peas are heated through.
Makes enough for 6. Enjoy!
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