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."
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
How to Make It
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.
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.
Great flavor and just the right amount of heat. Perfect for making on a weekend then parceling out for lunches during the week. I served this over quinoa cooked with a bay leaf in vegetable broth. Yum!
I read all the reviews to get an idea of how the spices worked in this dish. I have ras al hanout from the CL recipe, so I used that and some cinnamon. (No sticks in the house) I also minced the garlic and threw it in, and I used 5 big cloves. I subbed yellow onions for red. I never have cilantro around because it turns to slime 2 days after you buy it, so I chopped up flat parsley, and added some dried mint. I also put in some Swiss chard for a green. I served it over couscous, with a plate of crudités and cranberry sauce. We liked it a lot and I'm looking forward to the leftovers.
This was very good and flavorful, and very easy and fast to prepare. I made only a few minor changes: Instead of briefly sauteing whole garlic cloves, I just chopped the garlic and added it in with the onions. I really didn't see the point of doing it as directed when there are so many strong flavors in this dish; I used some powdered cinnamon instead of the stick for the same reason. I also used diced tomatoes rather than chopping whole ones, and used baby arugula instead of the escarole. Served with whole wheat pita bread and feta cheese spread. This is a great, filling meal that works well on a weeknight.
I used half the amount of red onions as well as only a couple of the apricots.
Went with the gran masala spice instead of the one in there.
Went with kale vs escerole and it was still great.
The lemon was a smidge overwhelming - would probably skip the zest next time!
This was one of the best vegetarian dishes I have ever made. Even my husband was very impressed. Great flavor. I halved the reciple and it was a perfect amount for 2 hungry people plus a little leftovers. Also used diced tomatoes and garam marsala, and added some bell pepper because I had it on hand. Served it with a side salad and it was delish!