Moroccan Chickpeas with Roasted Peppers, Parsley & Mint
By 
This veggie option will fill them up with the protein and fibre they need.
You’ll Need
- canola oil, for cooking
- 1 onion, finely chopped
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp nutmeg (optional)
- 1 Tbsp grated fresh ginger
- 2–4 garlic cloves, crushed
- 1 small can tomato paste
- ¼ cup raisins
- ¼ cup chopped or slivered dried apricots
- ¼–½ cup water, chicken or vegetable stock or tomato juice
- 4 cups cooked chickpeas
- 1–2 roasted red peppers, chopped
- a small handful of chopped fresh mint leaves
- a big handful of chopped fresh parsley (we used more!)
- juice of a lemon
Prep and Cook
- In a large skillet, saute the onion in a drizzle of canola oil over medium-high heat until soft. Add the cumin, cinnamon, coriander, turmeric and a bit of salt and pepper and cook for a minute.
- Add the garlic and ginger and cook for 30 seconds. Add the tomato paste, raisins and apricots and a splash of water, stock or tomato juice and bring to a simmer—it should be a bit saucy. Add the chickpeas to the pan and stir to coat. Cook for a bit, until the mixture thickens and the excess moisture cooks off. Add the red pepper, mint and parsley and squeeze over the lemon. Toss to combine and serve warm or refrigerate until chilled—allowing the mixture to marinate for a few hours (or a day) will help the flavours improve. Makes lots.
