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Spicy Moroccan Chickpeas

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sides dairy free low fat sugar free vegan vegetarian


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1/4 cup extra-virgin olive oil

3 large garlic cloves, peeled

2 cups thinly sliced red onion

1/2 cup dried apricots, sliced

1 tablespoon ras el hanout (Moroccan spice blend) or garam masala

1 teaspoon salt

3/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

1 (3-inch) cinnamon stick

1/2 cup water

1 1/2 teaspoons grated lemon rind

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

6 cups escarole, torn into 1-inch pieces

1 cup cilantro leaves

1/4 cup mint leaves

1/2 cup roasted whole almonds, coarsely chopped

4 cups hot cooked couscous

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