Moroccan food has so many different layers, and combines really interesting flavors together in order to build comforting, healthy, and satisfying dishes. This Moroccan-inspired chickpea dish is perfect for potlucks, is freezer friendly, and is the perfect mix of sweet and savory.
Recipe
- If you’re using dry chickpeas, soak them overnight, changing the water every few hours if possible, and then cook them for about an hour before beginning the rest of the process.
- If you’re using canned chickpeas, rinse and dry as many cans as you want, depending on the crowd you’re feeding.
- Chop up a red onion and saute it in a bit of oil along with cumin seeds or powder, paprika, ground ginger, coriander, ground all spice, and a touch of cinnamon.
- While that cooks, mince some garlic and dried apricots, raisins, or whatever dried fruit you like most.
- Once the onions have cooked, add the garlic in for just 30-60 seconds until it’s fragrant. Then, add in tomato paste and cook that out for a couple of minutes.
- Deglaze the pan with a bit of water, wine, or lemon juice, and then add in the chickpeas and coat it with the tomato mixture.
- Add in the chopped dried fruit, salt, and cook for 5 more minutes and you’re done!