Description
This one-skillet Moroccan chickpea 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
Units
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- 3 tablespoons extra-virgin olive oil
- 1/2 large red onion, diced
- 1 teaspoon salt
- 4 large garlic cloves, peeled and minced
- 1 cup dried apricots, diced (or sub soft pitted Medjool dates, diced)
- 1 tablespoon ras el hanout (Moroccan spice blend) [see notes for recipe]
- 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)
For garnish:
- 1 cup cilantro or parsley 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 (or quinoa rice)
Instructions
- Preheat a 12-inch cast iron skillet over medium heat for 5 minutes. Once warm, add oil, onion and salt. Sauté for 4 minutes until onions are fragrant and translucent. Add the garlic and sauté another minute.
- Add diced apricots (or dates), ras el hanout spice blend 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 stir. Bring to a boil. Reduce to low simmer and cover. 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, parsley and toasted sliced almonds. 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 (optional - I skip when I make for the kids)
- 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!). The 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
