Instructions: (Chickpeas are also called Garbanzo beans.)

This excellent and unusual dish has a nice bite, but those who like foods really spicy may want to double the red pepper flakes. Serve over a cooked grain

(whole wheat couscous, bulgur, barley, quinoa, millet), along with a cooling yogurt-based side dish such as Spinach-Yogurt Salad and whole wheat chapattis.

This dish is perfect to eat outside on a hot summers night.

In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry.

Cover and sweat over low heat for 5 minutes. Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer. Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots. Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.

Add the chickpeas, raisins, and lemon juice. Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot. Add the sliced almonds.

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