Moroccan Chickpea Tagine

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Moroccan Chickpea Tagine

From The Vegan Cook's Bible by Pat Crocker

This is a very nice slow-cooked stew but to save time, it may be cooked on the stovetop.

Serves 6

4 cups cooked chickpeas, rinsed and drained (or 2 cans with liquid) 
2 cups vegetable stock or water (or 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.

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.