Moroccan Chickpeas on Tuesdays Table

Moroccan Chickpeas is what’s on Tuesdays Table
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     Chickpeas are full of protein and these are full of flavor.

Delicious as a side dish or a main course, you could add chicken to bulk it up if you want something more substantial.  Don’t get discouraged at the ingredient list. If you don’t have any of the spices, leave it out or add your own favorite combination

Ingredients:

canola oil for cooking

1 yellow onion chopped

1 tsp cinnamon

2tsp cumin

2 tsp ground coriander

1/2 tsp tumeric

1/2 nutmeg

1 tbsp ginger

2 cloves of crushed garlic

2 tbsp raisens

1 small can of tomato paste

1/4 cup tomato juice

4 cups cooked chickpeas, or right out of a can

1 roasted or raw red pepper, chopped

1/4 cup chopped parsley

1/2 tsp cayenne

2 tbsp mint, optional

juice of a  lemon

Method:

In a large skillet sauté the onion in oil until soft.  Add cumin, coriander and turmeric and cayenne and cook for  one minute.

Add the garlic and ginger and continue to cook for another minute. Add tomato paste, raisens and a tomato juice and bring to a simmer. It should be saucy. Add chickpeas and stir to coat. Add red pepper, parsley, mint if your using it, and squeeze lemon over top.  Stir and reduce liquid.

Can be served warm or room temperature.

I hope you enjoy them.

Janie

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