Moroccan Chickpea Stew

Chili, Casseroles and Stews, Leslie's Featured Recipes.
This delicious stew shows up regularly on my menu. I love its tasty blend of savoury and sweet ingredients. Reminds me of the wonderful meals I enjoyed in Morocco.

Moroccan Chickpea Stew

Ingredients

Quantity Ingredients
1 tbsp / 15 ml canola oil
1 cup / 250 ml chopped onion
2 cloves garlic, crushed
2 cups / 500 ml cubed sweet potatoes
1 cup / 250 ml sliced carrots
1/2 cup / 125 ml chopped celery
1 can / 540 ml chickpeas, drained and rinsed well
1 can / 796 ml diced tomatoes
1/4 cup / 50 ml dried apricots, coarsely chopped
1/4 cup / 50 ml raisins
1 tsp / 5 ml cinnamon
1/2 tsp / 2 ml) each of ground ginger, turmeric and nutmeg
1 bay leaf

Directions

In a large saucepan, heat oil over medium heat. When pan is hot, add onion and sauté for 8 to 10 minutes.  Add garlic; sauté another minute.

Add sweet potatoes, carrots, celery, chickpeas, tomatoes, apricots, raisins, cinnamon, ginger, turmeric, nutmeg, and bay leaf.  Cover and bring to a boil; reduce heat and simmer for 45 minutes. Serve warm.

Serves 6.

Per 1 1/3 cup (325 ml): 236 calories, 8 g protein, 4 g total fat (0 g saturated fat), 46 g carbohydrate, 7 g fibre, 0 mg cholesterol, 368 mg sodium

Source: Leslie Beck's Healthy Kitchen