Sweet Potatoes, Chickpeas & Apricots with Couscous

Serves 6


Olive oil
4 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
2 yellow onions, chopped
1 cinnamon stick broken into a few pieces
3 medium sweet potatoes, peeled and cut into 1 inch cubes
1 tablespoon ross al hanout traditional or modern recipe
2 cups chickpeas, cooked
1 cup tomatoes, chopped
1½ cups vegetable stock
1 cup spinach leaves
Yogurt for garnish
Cilantro for garnish


In a large sauté pan, heat olive oil on medium high heat and sauté garlic, ginger, cinnamon and onions for about 3-4 minutes or until the onions are semi translucent. Season with some salt and add the sweet potatoes and continue to sauté another 3 minutes. Add the ros al hanout and mix well. Add the chickpeas and the tomatoes and mix. Cook another few minutes and add the vegetable stock reduce heat to a simmer and cook for about 15-20 minutes or until the sweet potatoes are soft. Add the spinach and take off the heat mixing until the spinach is totally wilted. Serve with yogurt and cilantro.