Spicy Moroccan Chickpeas

Photo: Jonny Valiant; Styling: Deborah Williams

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."

Yield: 8 servings (serving size: 3/4 cup chickpea mixture, 2 tablespoons cilantro, 1 1/2 teaspoons mint, 1 tablespoon almonds, and 1/2 cup couscous)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 406
  • Fat: 12.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 12.6g
  • Carbohydrate: 62.8g
  • Fiber: 9.6g
  • Cholesterol: 0.0mg
  • Iron: 3.8mg
  • Sodium: 512mg
  • Calcium: 127mg

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.
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