{"id":236,"date":"2010-10-29T19:26:34","date_gmt":"2010-10-29T19:26:34","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2010\/10\/29\/spicy-moroccan-chickpeas\/"},"modified":"2010-10-29T19:26:34","modified_gmt":"2010-10-29T19:26:34","slug":"spicy-moroccan-chickpeas","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2010\/10\/29\/spicy-moroccan-chickpeas\/","title":{"rendered":"Spicy Moroccan Chickpeas"},"content":{"rendered":"\n<p>\u00a0<\/p>\n<p><span>8 points<\/span><\/p>\n<p><span>Yield:<\/span> <span> 8 servings (serving size: 3\/4 cup chickpea mixture, 2 tablespoons cilantro, 1 1\/2 teaspoons mint, 1 tablespoon almonds, and 1\/2 cup couscous)<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/find.myrecipes.com\/recipe\/i\/hex\/clear.gif\" border=\"0\" width=\"1\" height=\"13\" \/><span style=\"line-height: 16px;\">1\/4 cup extra-virgin olive oil<br \/>3  large garlic cloves, peeled<br \/>2 cups thinly sliced red onion<br \/>1\/2 cup dried apricots, sliced<br \/>1 tablespoon ras el hanout (Moroccan spice blend) or garam masala<br \/>1 teaspoon salt<br \/>3\/4 teaspoon black pepper<br \/>1\/4 teaspoon crushed red pepper<br \/>1  (3-inch) cinnamon stick<br \/>1\/2 cup water<br \/>1 1\/2 teaspoons grated lemon rind<br \/>1 1\/2 tablespoons fresh lemon juice<br \/>2  (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained<br \/>1  (28-ounce) can no-salt-added whole tomatoes, undrained and chopped<br \/>6 cups escarole, torn into 1-inch pieces<br \/>1 cup cilantro leaves<br \/>1\/4 cup mint leaves<br \/>1\/2 cup roasted whole almonds, coarsely chopped<br \/>4 cups hot cooked couscous<\/p>\n<p> <\/span><\/p>\n<p><span> <\/p>\n<p>1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; saut\u00e9 for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1\/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.<\/p>\n<p>2. Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.<\/p>\n<p> <\/span><br \/><span>CALORIES 406 ; FAT 12.7g (sat 1.5g,mono 8.1g,poly 2.4g); CHOLESTEROL 0.0mg; CALCIUM 127mg; CARBOHYDRATE 62.8g; SODIUM 512mg; PROTEIN 12.6g; FIBER 9.6g; IRON 3.8mg <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 8 points Yield: 8 servings (serving size: 3\/4 cup chickpea mixture, 2 tablespoons cilantro, 1 1\/2 teaspoons mint, 1 tablespoon almonds, and 1\/2 cup couscous) 1\/4 cup extra-virgin olive oil3 large garlic cloves, peeled2 cups thinly sliced red onion1\/2 cup dried apricots, sliced1 tablespoon ras el hanout (Moroccan spice blend) or garam masala1 teaspoon &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2010\/10\/29\/spicy-moroccan-chickpeas\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Spicy Moroccan Chickpeas&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[],"class_list":["post-236","post","type-post","status-publish","format-standard","hentry","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=236"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/236\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}