Photo: Jonny Valiant; Styling: Deborah Williams
Total Time
40 Mins
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)

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."

How to Make It

Step 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.

Step 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.

Ratings & Reviews

JenPrichard's Review

watsonfisher
December 06, 2013
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!

JimandAmy's Review

nwilker
October 24, 2013
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.

wanderingkelly's Review

jjrolland2003
December 12, 2012
Fantastic! Served it over toasted pilav bulgar yum!!

oldruth's Review

JuliaGulia529
November 08, 2012
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's Review

klfdude
October 01, 2012
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.

sairahadnan's Review

allisonjessee
April 07, 2012
delicious... worked well with brown rice...

nwilker's Review

JenPrichard
March 04, 2012
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!

Jaimebuns's Review

Clobberella422
December 28, 2011
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!

JuliaGulia529's Review

London1
September 01, 2011
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!

lilsnack8's Review

jgcookin
July 26, 2011
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.