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Moroccan Sweet Potatoes and Vegetables

written by Julia Korenman, M.D.

Adapted from “The Jewish Holiday Kitchen” by Joan Nathan

This recipe can be used for Passover by eliminating the chick peas, and not serving over rice -- unless you're Sephardic. 

Editor's note:  Julia made this for a recent Middle Eastern food gathering and it was delicious!  It's a different take on tsimmes.

Ingredients:

4 large onions thickly sliced
2 Tbsp oil
8 oz can chickpeas, drained
1 pound approx. butternut squash, peeled and cut into pieces
2 sweet potatoes peeled and cut into pieces
1-2 carrots - optional
1/3 cup raisins
¼ cup sugar
2 tsp cinnamon

Directions:

1) Preheat oven to 400 degrees
2) Saute the onions in the oil until golden.
3) Place the chick peas and onions in the bottom of a greased oblong casserole. Cover with the remaining vegetables. Sprinkle the raisins on top.
4) Mix the cinnamon and sugar and sprinkle over the casserole.
5) Bake for 30-60 minutes until well browned.

Use as a side dish or serve over couscous.

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