Ingredients
- 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
Description
MyRecipes Recommends That You Make This Spicy Moroccan Chickpeas Recipe From Cooking Light
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