North African Chickpeas - cooking recipe

Ingredients

1 medium onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
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 (or to taste)
1 cup water or 1 cup chickpeas, cooking liquid
1/2 teaspoon salt (reduce if chickpea cooking liquid is salted)
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

Preparation

In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry. Cover and sweat over low heat for 5 minutes. Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer. Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots. Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.
Add the chickpeas, raisins, and lemon juice. Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot. Add the sliced almonds.