Moroccan Chickpeas with Israeli Couscous

Name: Moroccan Chickpeas with Israeli Couscous
Prep time: 5 min
Cook time: 25 min
Ingredients: 1/4 cup extra-virgin olive oil; 4 cloves garlic (minced); 2 red onions (diced); 1 cup mango (peeled and diced); 1/4 cup dried apricots (sliced thinly); 1 tablespoon garam masala; 1 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 1 3- inch cinnamon stick; 1/4 teaspoon freshly ground cardamom seeds (you'll need 3 to 5 pods); 1/2 cup water; 2 teaspoons lemon rind; 2 tablespoons fresh lemon juice; 2 pounds chickpeas (1 pound dried--soaked overnight and cooked); 1 28- ounce tomatoes (San Marzano); 3/4 cup cilantro; 1/4 cup mint; 1/2 cup chopped roasted almonds; 3/4 cup mango (diced -- peeled and diced); 3 cups kale (stems removed and chopped roughly); 4 cups cooked Israeli couscous (roughly 2 cups dry)

by laurabonicelli | Main Dish, Pasta-Pizza-Risotto, Vegetarian | 0 comments

Moroccan Chickpeas with Israeli Couscous

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