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)

Golden chickpeas swim in a fragrant sauce perfumed with garam masala, while sweet mango and dried apricots add bursts of sunshine to every bite. The Israeli couscous soaks up all those beautiful North African flavors, creating a hearty vegetarian main that feels both exotic and comforting.

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)

Nutrition Facts

Per Serving (serves 8 servings)

Calories465

Total Fat15g

Sodium321mg

Total Carbohydrates69g

Dietary Fiber14g

Sugars17g

Protein18g

* 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.