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Spicy Moroccan Chickpeas Recipe

Spicy Moroccan Chickpeas Recipe


  • 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. 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. 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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