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–+ servings

Moroccan Chickpeas

5 from 1 vote
I made this recipe in the crockpot because a) it's easier, b) I can dump and run and c) it's easier. (I really like easier)
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Servings: 6
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 cup chopped onion
  • 1/4 cup Vegetable broth
  • 2 cloves crushed garlic
  • 2 15 oz cans chickpeas, drained and rinsed
  • 1 28 oz can diced tomatoes
  • 1/2 cup sliced red bell pepper
  • 1/2 cup sliced green bell pepper
  • 1/2 cup sliced yellow bell pepper
  • 2 tbsp oil-cured olives, pitted and chopped
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1/4 tsp salt
  • 1 bay leaf
  • 2 tbsp lemon juice

Method
 

  1. Combine onion, broth and garlic in a large nonstick skillet. Cook and stir over medium heat until onion softens
  2. Add chickpeas, tomatoes, bell peppers, olives spices and bay leaf. Simmer until peppers are tender
  3. Remove and discard bay leaf
  4. Stir in lemon juice and adjust spices
  5. Serve

Notes

What I did instead...I put all the ingredients in the slow cooker at once. I added more chopped onion, used only red peppers and diced them instead of slicing them, added an extra tablespoon of olives and used 3 bay leaves. I also added about 1/2 cup of golden raisins for some sweetness.

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