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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This Spicy Moroccan Chickpeas recipe will not disappoint. One online reviewer says, Excellent! Made this for a dinner party and served with hummus and pita. Ingredients:
1/4 cup extra-virgin olive oil |
3 large garlic cloves, peeled |
2 cups thinly sliced red onion |
1/2 cup dried apricots, sliced |
1 tablespoon ras el hanout (moroccan spice blend) or garam masala |
1 teaspoon salt |
3/4 teaspoon black pepper |
1/4 teaspoon crushed red pepper |
1 (3-inch) cinnamon stick |
1/2 cup water |
1 1/2 teaspoons grated lemon rind |
1 1/2 tablespoons fresh lemon juice |
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained |
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped |
6 cups escarole, torn into 1-inch pieces |
1 cup cilantro leaves |
1/4 cup mint leaves |
1/2 cup roasted whole almonds, coarsely chopped |
4 cups hot cooked couscous |
Directions:
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.
2. Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.
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