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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

MyRecipes