Moroccan Chickpeas with Couscous

Name: Moroccan Chickpeas with Couscous
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained; 1 cup apple juice; 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained; 1 teaspoon dried marjoram; 1 teaspoon grated fresh ginger; ½ teaspoon ground cumin; ½ teaspoon ground cinnamon; 2 tablespoons toasted slivered almonds or minced scallions; 2 tablespoons toasted slivered almonds or minced scallions; 3 to 4 cups hot cooked couscous; 1 cup fresh or thawed frozen peas; 1 cup fresh or thawed frozen peas; Salt; 1 tablespoon freshly squeezed lemon juice; 1 medium-size onion, chopped; 1 carrot, peeled and chopped; 1 jalapeño chile, seeded and minced; 3 garlic cloves, minced; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The apple juice and cinnamon add a spicy sweetness to this exotic-tasting dish. Couscous can be ready in minutes, so if you’ve made the chickpeas in advance, this can truly be a “fast food” meal. For a gluten-free option, serve over hot cooked quinoa or rice instead of couscous.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 medium-size onion

Africa
Morocco
Vegan
Spicy
Mediterranean

Method

Heat the oil or water in a large pot over medium heat. Add the onion, carrot, jalapeño, and garlic, cover, and cook until softened, about 5 minutes. Add the ginger, marjoram, cinnamon, and cumin. Stir in the tomatoes with their juices, chickpeas, and apple juice, and simmer, covered, for 20 minutes, stirring occasionally.
Add the peas, lemon juice, and salt to