CHICKPEA SIDE DISH RECIPES

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SPICY MOROCCAN CHICKPEAS RECIPE | MYRECIPES



Spicy Moroccan Chickpeas Recipe | MyRecipes image

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."

Provided by Paul Grimes

Total Time 40 minutes

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)

Number Of Ingredients 19

¼ cup extra-virgin olive oil
3 large garlic cloves, peeled
2 cups thinly sliced red onion
½ cup dried apricots, sliced
1 tablespoon ras el hanout (Moroccan spice blend) or garam masala
1 teaspoon salt
¾ teaspoon black pepper
¼ teaspoon crushed red pepper
1 (3-inch) cinnamon stick
½ cup water
1?½ teaspoons grated lemon rind
1?½ 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
¼ cup mint leaves
½ cup roasted whole almonds, coarsely chopped
4 cups hot cooked couscous

Steps:

  • 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.

Nutrition Facts : Calories 406 calories, CarbohydrateContent 62.8 g, FatContent 12.7 g, FiberContent 9.6 g, ProteinContent 12.6 g, SaturatedFatContent 1.5 g, SodiumContent 512 mg

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