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Moroccan Spiced Chickpeas

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
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Directions:

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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.

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

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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.

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

Nutrition Facts

1 servings

Serving size

5

Amount per serving
Calories355
% Daily Value *
Total Fat 11g15%

Saturated Fat 1g5%
Cholesterol 0mg
Sodium 337mg15%
Total Carbohydrate 56g21%

Dietary Fiber 12g43%
Total Sugars 25g
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.