Description
This One-Skillet Moroccan Chickpeas recipe is slightly spicy, slightly sweet and very savory. Simple pantry ingredients come together to create this warm, aromatic and cozy dish. Every bite is so satisfying and best of all it is super quick and easy to make.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/2 large red onion, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large garlic cloves, peeled and minced
- 1 cup dried apricots, diced
- 1 tablespoon ras el hanout (Moroccan spice blend)
- 1/2 teaspoon ground cinnamon
- 1 (15.5-ounce) can garbanzo beans, rinsed and drained (or 1.5 cups cooked from dried)
- 1 (14.5-ounce) can no salt added diced tomatoes (with the juices)
- 1/2 cup low sodium vegetable broth
For garnish
- 1 cup cilantro leaves, large stems removed, leaves chopped
- 1/4 cup mint leaves, large stems removed, leaves chopped
- 1/2 cup toasted sliced almonds (optional)
Serve with:
- 4 cups cooked rice or quinoa (optional - serving it by itself is also delicious)
Instructions
- Preheat a 10-inch cast iron skillet over medium heat for 5 minutes. Once warm, add oil, onions, salt and pepper. Saute for 4 minutes until onions are fragrant and translucent. Add the garlic and saute another minute.
- Add apricots, ras el hanout spice blend, cinnamon and garbanzo beans and stir well to evenly coat the beans. Use your spatula to spread the garbanzo beans into one even layer. Leave them untouched for 5 minutes to sear them. Toss and sear again for another 5 minutes.
- Add diced tomatoes and their juices and vegetable broth, stir and bring to a boil. Reduce to low heat and allow to simmer for 10 minutes to infuse the chickpeas with flavor and cook down the liquid. You can mash some of the chickpeas with a potato masher or the back of a fork to release some of their starches and create a thicker broth.
- Serve hot and garnish with cilantro, mint and toasted sliced almonds. You may want to serve over rice or quinoa (it is also delicious served by itself). Store leftovers in an airtight container in your refrigerator for up to five days.
Notes
Ras-El-Hanout Spice Blend:
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Whisk together all ingredients until combined well. This recipe uses one tablespoon of this spice blend. You can save the rest for another dish (try my Moroccan Spiced Soup). Spice blend keeps in an airtight container at cool room temperature for up to one month.
- Prep Time: 5
- Cook Time: 30
- Category: Entree
- Method: Stovetop
- Cuisine: Moroccan
