Moroccan

Moroccan Chickpeas with Israeli Couscous

Name: Moroccan Chickpeas with Israeli Couscous
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings
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)

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

chickpeasgaram masalamango

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)

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, 8 minutes, 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 15 minutes, 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.

Nutrition (per serving)

465

Calories

18g

Protein

69g

Carbs

15g

Fat

14g

Fiber

321mg

Sodium