Spicy Moroccan Chickpeas

  • Namaste Posted: 12/09/10
    Worthy of a Special Occasion

    Excellent! Made this for a dinner party and served with hummus and pita. Used ras el hanout I bought at the store but I also found that cooking light printed a recipe for this spice blend for those of you who want to make it as authentic as possible. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001185359

  • London1 Posted: 12/19/10
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    This was a great dish! I halved the recipe and used a 15oz tin of diced tomatoes. Also added a chopped red pepper. Used prunes as I didn't have any dried apricots. Served with Pappadams. Excellent!

  • allisonjessee Posted: 02/01/11
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    This is delicious! We've made it several times and are always very pleased. Like others, I used garam masala and diced tomatoes. I also omitted the mint, but made it as is otherwise. I was a little wary of how the apricots would go with the other ingredients, but they're a great addition. Very tasty and pretty easy!

  • watsonfisher Posted: 11/06/10
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    This is a great recipe. I also used garam masala and diced tomatoes. Otherwise, I followed the recipe as written. My husband really enjoyed this, and I plan to incorporate it in my regular rotation of go-to weeknight recipes.

  • KathyByrne Posted: 12/05/10
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    I made this dish for my son who is a vegetarian. He loved the complex flavors and I loved that it was so easy. I used a whole pressed garlic clove as I was sauteing the onion instead of just flavoring the oil and used baby spinach instead of escarole, since I had it on hand. Cheap, easy - what else is there to say?

  • jgcookin Posted: 12/16/10
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    Awesome quick lunch - really fast and easy with stuff I often have on hand. Keeper! Used spinach and no mint or cilantro (since I didn't have any) with sliced almonds on top. Was definitely spicy (I eyed the red pepper and maybe did too much) I may add golden raisins next time.

  • jjrolland2003 Posted: 10/30/10
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    FABULOUS!! I tend to be hard to impress and wow I loved this dish. I made this dish using garam masala since I could not find the ras el hanout. I might order the correct spicy mix online but I was more than satisfied using the garam masala.

  • AZnessa Posted: 11/02/10
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    This is a great recipe. My husband kept telling me how much he liked it. I also used the garam masala because that's what I had on hand. Other changes: I used petite diced tomatoes instead of the whole ones, skipped the mint, used toasted sliced almonds, and didn't bother buying esarole--I just used some dark greens I had already. I halved the recipe because I wasn't sure we'd like it, but after a few bites we both wished I made the full amount. It's definitely going into my regular rotation.

  • klfdude Posted: 04/06/11
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    I was hesitant about making this recipe. I love moroccan and middle eastern flavors but had never made anything like this at home before. I'm really glad I took a chance because this recipe was delicous and easy to make! I cut the recipe in half. I used garam masala and substituted spinach for escarole. Also, I added extra crushed red pepper because I love spicy food. I served it with a tomato lentil couscous mix from a box. I will definitley be making this again!

  • lilsnack8 Posted: 07/26/11
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    This was delicious - I felt like it was a lot of work for dinner after a long work day, but in the end it was worth it. Only change - used 2 14.5 oz cans diced tomatoes.

  • JuliaGulia529 Posted: 09/01/11
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    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!

  • Jaimebuns Posted: 12/28/11
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    Wonderful! I made exactly as written only I forgot about the almonds. I used Garem Marsala for the seasoning and just a pinch of ground cinnamon. So easy and spicy yumminess!

  • nwilker Posted: 03/04/12
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    Fabulous dish! 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!

  • sairahadnan Posted: 04/07/12
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    delicious... worked well with brown rice...

  • oldruth Posted: 11/08/12
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    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.

  • Clobberella422 Posted: 10/01/12
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    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.

  • wanderingkelly Posted: 12/12/12
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    Fantastic! Served it over toasted pilav bulgar yum!!

  • JimandAmy Posted: 10/24/13
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    Great flavor. Substituted spinach and prunes and was very happy. Don't be afraid to add a little more moisture, like chicken broth, to create more flavor on your couscous.

  • JenPrichard Posted: 12/06/13
    Worthy of a Special Occasion

    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!

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