Moroccan Chickpeas with Israeli Couscous
Moroccan Chickpeas with Israeli Couscous is a complexly flavored vegetarian dish with great texture. It goes together in about 30 minutes.
By Chef Laura Bonicelli
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Servings
8 servings
Ingredients
- 1/4 cupextra-virgin olive oil
- 4 clovesgarlic (minced)
- 2 red onions (diced)
- 1 cupmango (peeled and diced)
- 1/4 cupdried apricots (sliced thinly)
- 1 tablespoongaram masala
- 1 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 1/4 teaspooncayenne pepper
- 1 3- inchcinnamon stick
- 1/4 teaspoonfreshly ground cardamom seeds (you'll need 3 to 5 pods)
- 1/2 cupwater
- 2 teaspoonslemon rind
- 2 tablespoonsfresh lemon juice
- 2 poundschickpeas (1 pound dried--soaked overnight and cooked)
- 1 28- ouncetomatoes (San Marzano)
topping
- 3/4 cupcilantro
- 1/4 cupmint
- 1/2 cupchopped roasted almonds
- 3/4 cupmango (diced -- peeled and diced)
- 3 cupskale (stems removed and chopped roughly)
- 4 cupscooked Israeli couscous (roughly 2 cups dry)
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat a large skillet over medium-high heat. Add the oil to the pan and coat. Add the garlic and onions. Cook for one minute, stirring constantly. Add the mango, apricots, garam masala, salt, pepper, cayenne, cinnamon stick, and ground cardamom seeds. Sauté until the onion browns lightly, , stirring constantly.
- 2
Add the 1/2 cup water, lemon rind, lemon juice, chickpeas, and tomatoes. Bring to a boil and down to a simmer. Cover and simmer for , stirring occasionally.
- 3
Mix topping ingredients while the pot is simmering.
- 4
At the end of the simmer, stir the kale into the pot. Simmer for 2 additional minutes or until the kale just wilts.
- 5
Serve over couscous and garnish with topping.