Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
- ¼ cup extra-virgin olive oil
- 3 large garlic cloves, peeled
- 1 cup thinly sliced red onion
- ½ cup dried apricots, sliced
- 1 tbsp ras el hanout (Moroccan spice blend) or garam masala
- ¼ tsp salt
- ¾ tsp black pepper
- ¼ tsp crushed red pepper
- 1 (3-inch) cinnamon stick
- ½ cup water
- 1½ tsp grated lemon rind
- 1½ tbsp 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
- 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 ½ 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.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/moroccan-chickpeas/
3.2.2265