Rating: 4.5 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 14

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."

Paul Grimes
Recipe by Cooking Light November 2010

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Jonny Valiant; Styling: Deborah Williams

Recipe Summary

total:
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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

406 calories; fat 12.7g; saturated fat 1.5g; mono fat 8.1g; poly fat 2.4g; protein 12.6g; carbohydrates 62.8g; fiber 9.6g; cholesterol 0mg; iron 3.8mg; sodium 512mg; calcium 127mg.
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