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Moroccan Chickpeas with Roasted Peppers, Parsley & Mint

Yields1 Serving

 canola oil, for cooking
 1 yellow onion, finely chopped
 2 tsp cumin
 1 tsp cinnamon
 2 tsp ground coriander
 1/2 tsp turmeric
 1/2 tsp cardamom
 1/2 tsp nutmeg
 1/2 tsp cayenne
 1 Tbsp grated fresh ginger
 2 garlic cloves, crushed
 1 small can tomato paste
 2 Tbsp raisins
 1 Tbsp chopped dried apricots (we used more!)
 4 cups cooked chickpeas (keep the cooking liquid)
 1 roasted red pepper, chopped
 2 Tbsp chopped fresh mint leaves
 1/4 cup chopped fresh parsley (we used more!)
 juice of a lemon

In a large skillet, saute the onion in a skiff of canola oil over medium-high heat until soft. Add the cumin, coriander, turmeric, cardamom, nutmeg and cayenne and cook for a minute.


Add the garlic and ginger and cook for 30 seconds. Add the tomato paste, raisins and apricots and a splash of cooking liquid (or tomato juice) and bring to a simmer - it should be saucy. Add the chickpeas to the pan and stir to coat. Cook for a bit to cook off any excess liquid if need be. Add the red pepper, mint and parsley and squeeze over the lemon. Toss to combine and serve warm or refrigerate until chilled - allowing the mixture to marinate for a few hours (or a day) will help the flavours improve.