Home / WORLD WIDE COOKING RECIPES / mixed cuisine / Spicy Moroccan Chickpeas Recipe

Spicy Moroccan Chickpeas Recipe

Spicy Moroccan Chickpeas Recipe

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

Preparation

  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.

Related posts:

About Don

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top
Content Protected Using Blog Protector By: PcDrome.