Moroccan Sweet Potato Tagine
2 tablespoons mild-flavored olive oil
1 large yellow onion, diced
6 garlic cloves, minced
3 1/2 cups cooked chickpeas (or two 14 oz cans)
4 medium sweet potatoes
3 skinny carrots, chopped
14 oz can tomatoes
1/2 cup vegetable broth
1/3 cup raisins (optional)
1/3 cup chopped dried apricots (optional)
1 1/2 teaspoons fine grain salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 1/4 teaspoons turmeric
1/4 teaspoon nutmeg
1/2 teaspoon curry powder
3/4 teaspoon cumin
1/2 teaspoon cinnamon
1.) Heat oil over medium heat. Add onions and saute for 5 minutes. Add garlic, reduce heat slightly, and cook for 5 minutes more.
2.) Reduce heat again and add all of the spices, stirring constantly, and taking care not to let the onions burn.
3.) Add carrots, squash, and broth; bring to a boil. Reduce to simmer, cover, and cook for 5 minutes.
4.) Add tomatoes, chickpeas, and raisins, cover, and simmer for 30-50 minutes, depending on how large your chunks of vegetables are; until fork tender.
5.) Serve on a bed of cous cous.