Moroccan-Braised Chickpeas

Submitted by United Church of God on Sun, 2011-05-15 20:31
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Description

A delicious and savory dish packed with fruit and seasonings.

Summary

Yield
Servings
Source

Ann Hahn, Grand Junction, CO

Prep time3 hours

Ingredients

1 1⁄2Cupdried chickpeas (soaked overnight in cold water)
2Tablespoonolive oil
2 onions (cut in wedges)
2Teaspoonground cumin
1⁄4Teaspoonground tumeric
1⁄4Teaspooncayenne pepper
1Tablespoonground coriander
1Teaspoonground cinnamon
1 1⁄4Cupvegetable stock
2 carrots (sliced)
1⁄2Cupdried apricots
1⁄2Cupraisins
1⁄4Cupalmonds (flaked)
2Tablespooncilantro (fresh, chopped)
2Tablespoonflat leaf parsley (fresh, chopped)
  salt
  pepper
  parsley

Instructions

Place chickpeas in pan of cold water and bring to a boil for 10 minutes. Place in bean pot and cover with lukewarm water. Place in unheated oven. Set temperature to 400º. Cook 1 hour then reduce temperature to 325º. Cook another hour until tender. Place olive oil and onion in frying pan and cook 6 minutes. Add cumin, turmeric, cayenne, coriander, cinnamon and cook 2-3 minutes. Stir in stock, carrots, apricots, raisins, and almonds. Bring to a boil. Drain chickpeas, add spicy veggie mix, cover, and return to oven for 30 minutes. Season with salt, pepper, and parsley.

Notes

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