Moroccan Chickpeas
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)
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
Instructions
- Combine onion, broth and garlic in a large nonstick skillet. Cook and stir over medium heat until onion softens
- Add chickpeas, tomatoes, bell peppers, olives spices and bay leaf. Simmer until peppers are tender
- Remove and discard bay leaf
- Stir in lemon juice and adjust spices
- 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.
Tried this recipe?Let us know how it was!