2 onions, chopped
1 sweet potato, cubed
1 russet potato, cubed
1t harissa
1t coriander
1t cinnamon
1t turmeric
1 can peeled tomatoes
1c dried apricots
1c chickpeas
2T lemon juice
Saute 2 chopped onions. To cazuela add 1 cubed sweet potato and 1 cubed russet potato. Sprinkle with 1 tsp of harissa, 1 tsp of coriander, 1 tsp of cinnamon and 1 tsp of turmeric. Cook for five minutes. Add 1 can peeled tomatoes and 1 cup dried apricots. Cover and cook at 350° for 1 1/2 hours. Add 1 cup chickpeas and 2 tbsp lemon juice.
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