Spicy Moroccan Chickpeas Recipe

Name: Spicy Moroccan Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 3 large garlic cloves, peeled, 2 cups thinly sliced red onion, 1/2 cup dried apricots, sliced, and more.

Yes, Spicy Moroccan Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Moroccan Chickpeas

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