Chickpea tsimmes

Name: Chickpea tsimmes
Prep time: 45 min
Total time: 45 min
Ingredients: 1 cup dried apricots; 1 cup dried pitted prunes; 2½ cups boiling water; 2 Tbs. oil; 1 cup thinly sliced onion halves; 1 Tbs. minced garlic; ½ tsp. salt, or to taste; ¼ tsp. ground black pepper; ¼ tsp. ground cumin; ¼ tsp. ground cinnamon; ¼-½ tsp. red pepper flakes; ½ tsp. crumbled dried mint; ½ tsp. ground sumac or 1 tsp. grated lemon zest; 1 cup carrot rounds, cut into ¼-inch slices; 2 cups peeled sweet potatoes, cut into ½-inch cubes; 2 (15-16 oz.) cans chickpeas, rinsed and drained; 2-4 Tbs. honey, or to taste; 3-4 Tbs. fresh lemon juice, or to taste; 2 Tbs. chopped fresh cilantro or parsley

4 steps

Prep:45min

Updated at: Mon, 18 Sep 2023 00:24:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories370.6 kcal (19%)

Total Fat7.5 g (11%)

Carbs72.3 g (28%)

Sugars36 g (40%)

Protein8.9 g (18%)

Sodium460.2 mg (23%)

Fiber11.8 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cupdried apricots

1 cupdried pitted prunes

2 ½ cupswater

boiling

2 Tbsoil

1 cuponion

thinly sliced, halves

1 Tbsminced garlic

½ tspsalt

or to taste

¼ tspground black pepper

¼ tspground cumin

¼ tspground cinnamon

¼ tspred pepper flakes

½ tspdried mint

crumbled

½ tspground sumac

or 1 tsp grated lemon zest

1 cupcarrot

rounds, cut into 1/4-inch slices

2 cupssweet potatoes

peeled, cut into 1/2-inch cubes

2 x 15 ozchickpeas

cans, rinsed and drained

2 Tbshoney

or to taste

3 Tbsfresh lemon juice

or to taste

2 Tbsfresh cilantro

chopped, or parsley

Instructions

Step 1

Serves 4-6

Step 2

Put apricots and prunes in bowl. Cover with boiling water. Let sit until soft. Heat oil in Dutch oven or similar over medium-high heat. Sauté onions until golden. Add garlic. Sauté until golden. Add salt, black pepper, cumin, cinnamon, red pepper, mint and sumac. Sauté 1 minute. Add carrots, apricots, prunes and soaking water. Stir. Bring to simmer, cover and adjust heat. Simmer for 10 minutes, stirring occasionally. Add sweet potatoes and chickpeas. Cover. Simmer until carrots and sweet potatoes are soft (about 15-20 minutes). Stir in 2 Tbs. honey and 3 Tbs. lemon juice. Taste. Add salt if needed. Add honey and or lemon juice as needed. Garnish with cilantro and zest.

Step 3

Serves 6

Step 4

Steam sweet potatoes until tender. Grease deep 8-inch casserole. Heat oven to 375 degrees. Heat 2 Tbs. oil in large fry pan over medium-high heat. Sauté onion until golden. Stir in turmeric, cumin, pepper, ginger, nutmeg and salt. Add kale, sauté briefly, stir in ¼ cup water and sugar. Sauté until kale is soft. Stir in chickpeas and sweet potatoes. Turn off heat. Stir in remaining water and tahini. Spoon into casserole. Top with crust, pressing it down on top of filling so there are no air bubbles. Crimp crust to casserole sides. Trim off extra crust. Cut “X” in middle of crust. Brush crust with egg. Place in oven on baking sheet. Bake 30-40 minutes or until golden. Let sit 10 minutes before slicing.

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