
Servings |
4 Servings
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Ingredients
- Drizzle olive oil
- 3 garlic clove minced
- 2 shallots finely chopped
- 1 inch piece ginger finely minced
- 5 cups peeled and diced tomatoes
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/8 tsp cardamom
- 1/4 tsp cloves
- dash cayenne pepper adjust to spice level preference
- 1/2 tsp Salt and black pepper
- 2 tsp brown sugar
- 2 tbsp Tomato Paste
- 1 tsp lemon juice
- 1 1/2 cups cooked chickpeas
- 1 medium sweet potato cubed
- 10 dried apricots chopped
- 10 Kalamata olives pitted
- fresh parsley chopped
- 2 cups couscous cooked
Ingredients
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Instructions
- Heat oil in a pan. Add shallots and cook on low until almost translucent.
- Add garlic and ginger and stir frequently until softened.
- Add spices and stir, then add tomato paste and stir. Add chopped tomatoes and sweet potato. Cover with a lid and simmer.
- Finally, stir in cooked chickpeas, olives and apricots. Serve over couscous, topped with chopped parsley.