Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

sounds sexy, doesn’t it?

Well it tastes amazing! And for a day i had, where i finally was home, i finally had food in the house, and time to cook it and 3 of the 4 recipes i picked turned out like … like.. just bleh…

This little ditty, put the spring in my step and the mmm on my tongue!

Slurp! I’m almost ready to make another batch – if i only i had more cans of chick peas… oh wait – i do have dry ones… hmmm…

So i was going to update the original CL recipe with what i changed, but i changed a ton, so click here if you want to see the original!


  • 3 tablespoons special olive oil (hint of black pepper and a kick at the end – pic below)
  • 3 large garlic cloves, peeled and sliced
  • 1/2 cups thinly sliced red onion, and some chopped
  • 4 dried apricots, sliced (it’s what i had!)
  • 1 tablespoon garam masala
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 1 (3-inch) cinnamon stick
  • 1/2 cup water
  • 1 1/2 teaspoons grated lemon rind (skip it next time)
  • 1 1/2 tablespoons fresh lemon juice
  • 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped – (i’d go with petite diced next time)
  • 6 cups kale, torn into 1-inch pieces
  • 10 cilantro leaves


  1.  Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.
  2.  Stir in kale; simmer for 20 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro

As usual i made this my own and i thought it was fantabulous! The lemon was a bit overpowering, and tamed a bit as i ate left overs, all week long!

I would definitely chop all the red onion next time – thin stringy onions are just weird to eat. remind me of… yup i’m gonna say it …. worms!

The apricot – slice super duper thin! I liked what they added to the dish, maybe if i had more next time I’d use more! Maybe 1/2 cup pre- slicing…

Kale was great in this dish, and hubby even ate it! Got some antioxidants and other good for you stuff!

Original recipe called for mint – maybe that would have cut the lemon, but i didn’t think it needed it.

This is a keeper!