[betenoire]

We ate this last night, and I thought it was really great.

The only thing I would do different next time is use a little less of the quinoa, and add extra butternut squash (we went with the squash rather than the sweet potato) and maybe some carrots. It needed a bit more substance. And I might do a little extra ginger, as well.

It smelled AMAZING while it was in the oven, seriously.

Moroccan Chickpea Tagine

4 cups cooked chickpeas, rinsed and drained or 2 cans with liquid
2 cups vegetable stock or water (1 1/4 cups if using canned chickpeas
juice of 1 lemon
2 cups diced sweet potato, sweet or pie pumpkin or butternut squash
1/2 cup quinoa, rinsed
1 onion, chopped
1/4 cup chopped dried apricots
1/4 cup chopped raisins
4 sun-dried tomato halves, thinly sliced
2 slices (1/8 inch) gingerroot, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon hot pepper flakes
sea salt
freshly ground pepper

In the base of a tagine or Dutch oven, combine all but the last 2 ingredients. Bake in a preheated 350°F oven for 1 1/2 hours or until the sweet potato is tender when pierced with the tip of a knife. Season to taste with salt and pepper.

Serves 6.

To cook on the stovetop:
Heat 1 tablespoon of olive oil over high heat in a Dutch oven or large saucepan. Reduce the heat to medium, add the onion and cook stirring frequently for 6-8 minutes or until soft. Add the other ingredients, reduce the heat to low, cover and cook, stirring once or twice, for 45 minutes or until the sweet potato is tender.