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Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

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)


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


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.

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.

Recipe from Cooking Light November 2010

This entry is related to the following products. Click on any of them for more information.
Onion, Mint, Cilantro, Greens: Escarole, Escarole,


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