moroccan spice chickpeas on a plate

This dish is a perfect use for canned beans and serves as a nice clean eating meal.

Serves: 6

Ingredients

(for moroccan-spiced chickpeas)

  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon each – chili powder and cumin
  • 1 teaspoon each – turmeric and garam masala
  • 1 teaspoon sea salt
  • dash of each -cinnamon and cayenne (to taste)
  • 2 14-ounce cans chickpeas
  • 2 14-ounce cans fire roasted diced tomatoes

Bowl

  • cucumbers
  • couscous
  • mint, parsley, cilantro
  • yogurt or hummus
  • olive oil
  • lemon juice
  • toasted pita wedges

Preparation

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas – stir until very fragrant.
  3. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.
  4. Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients.

**Recipe from Pinch of Yum