It’s Friday! My ultimate, absolute, total favorite day of the week. And to celebrate, I made you lunch!
Here you are – dig in. These Simple Moroccan Chickpeas are the perfect fall lunch to keep you warm and cosy until dinner time. Plus the colors look just like the leaves on the trees. Well, not where I live. Here the leaves are a vibrant green – just like always. So I’m guessing the colors look like the leaves where you live. Not that I know where you live. I’ll drop it now.
I adore Moroccan flavors – really can’t get enough of them. Strange that I’ve never been to a Moroccan restaurant before. In fact, I don’t even know if there is one on the island. Morocco is so close that I can practically see it and I don’t think I’ve ever come across a single Moroccan restaurant on this island. I think I’ve just found my business niche!
And yes, I totally rock free subway art at home, but that’s neither here nor there. The fact is, it’s Friday and I’m giddy with happiness and and caffeine and you should go make these chickpeas for lunch.
Simple Moroccan Chickpeas
- 1 cup chickpeas cooked and drained
- 1/2 tablespoon paprika
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground ginger
- 1/2 tablespoon tumeric
- 1/2 tablespoon cinnamon
- pinch black pepper
- pinch salt
- 1/2 onion finely sliced
- 1 clove garlic minced
- 1/4 cup raisins
- 1/2 cup chicken/vegetable stock
- Mix all the spices together with the chickpeas.
- Gently fry the onion in olive oil for about 5 minutes or until soft. Add in the garlic and cook for a further minute or until fragrant.
- Stir in the chickpeas, raisins, and stock and bring to a boil for about 3 minutes.
- Reduce to a simmer and cook for 15-20 minutes, or until the sauce has reduced by half.
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