Servings: 2 – 3 persons
Preparation: 10 minutes Cook: 20 minutes
Ingredients
- 1 tsp olive oil
- 1/2 cup chopped yellow onion
- 1 medium sized carrot, chopped diagonally into 1/2 inch slices
- 1 cup diced peeled sweet potato
- 1/2 tsp minced fresh ginger
- 1/2 tsp ground cumin
- 1/4 teaspoon cinnamon
- 1 tsp harissa (a paste made of spices)
- 2 cups diced tomatoes, with juices
- 1/4 cup low-sodium vegetable stock
- 1/4 cup dried apricots, raisins, or currants, diced
- 1/2 red bell pepper, diced
- 1 cup canned chickpeas, drained and rinsed
- 2 tbsp chopped fresh parsley
Instructions
-Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, carrot, sweet potato, ginger, cumin, cinnamon and harissa, with Cook, stirring frequently, for 4 to 5 minutes.
- Add diced tomatoes, stock, dried fruit, and bell peppers. Turn heat to low and cook for 7 to 8 minutes.
- Add the chickpeas; cook 3 to 4 minutes, until completely warmed through.
- Mix in parsley and serve
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