Name: Spicy Moroccan Chickpeas
Total time: 40 min
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)
Ingredients: 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

Directions

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.

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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.

Nutrition Facts

Per Serving:

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; iron 3.8mg; sodium 512mg; calcium 127mg.

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Ingredients

Directions

Nutrition Facts