Moroccan Chickpeas
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Ingredients
  • 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
Instructions
  1. Heat a large skillet over medium-high heat.
  2. Add oil to pan; swirl to coat.
  3. Add garlic; cook for 1 minute, stirring constantly.
  4. Remove garlic from pan using a slotted spoon; discard or reserve for another use.
  5. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally.
  6. Add ½ cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.
  7. Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat.
  8. Sprinkle with cilantro and mint; top with almonds.
  9. Serve over couscous.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/moroccan-chickpeas/