Name: Moroccan Spiced Chickpeas
Yield: 1 servings
Ingredients: Ingredients:; 2—15 ounce cans chickpeas (garbanzo beans), rinsed and drained; 2 tablespoons olive oil; 2 medium onions, cut into ½ inch wedges; 1 tablespoon ground cumin¼ teaspoon cayenne pepper; 1 teaspoon ground cinnamon; 1 ¼ cups low-sodium vegetable or chicken broth; 1 medium sweet potato, peeled and cut into a small dice; ½ cup dried apricots, chopped; ½ cup raisins; ¼ cup sliced almonds; salt and pepper, to taste; 2 tablespoons fresh cilantro, choppe

AuthorGarden KitchenCategoryFeatured

Yields1 Serving

Ingredients:

2—15 ounce cans chickpeas (garbanzo beans), rinsed and drained

2 tablespoons olive oil

2 medium onions, cut into ½ inch wedges

1 tablespoon ground cumin¼ teaspoon cayenne pepper

1 teaspoon ground cinnamon

1 ¼ cups low-sodium vegetable or chicken broth

1 medium sweet potato, peeled and cut into a small dice

½ cup dried apricots, chopped

½ cup raisins

¼ cup sliced almonds

salt and pepper, to taste

2 tablespoons fresh cilantro, choppe

Directions:

1.Wash hands with soap and warm water. Wash produce well and chop as directed. 2.In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until the onions are soft and mostly clear, about 5-6 minutes.

3.Stir in spices and cook for another 2-3 minutes.

4.Stir in the broth, sweet potato, apricots, raisins, almonds and chickpeas. Bring to a boil, cover with a lid and reduce heat to medium-low. Cook for about 15 minutes, until sweet potato is fork-tender. Taste and add salt or pepper if needed.

5.Serve hot over brown rice or quinoa and garnish with fresh cilantro. Enjoy!

Ingredients