Moroccan Chickpeas, Carrots, and Endive Saute
with couscous

Name: Moroccan Chickpeas, Carrots, and Endive Saute
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cups Garbanzo beans ((~1 14 oz can)); 1 Onion (medium), chopped; 1 lb Carrots, peeled and chopped; 2 heads Endives, chopped; a few sprigs Parsley (opt), chopped; 2 tsp Cinnamon; 1/2 tsp Cumin; 1/2 tsp Ground ginger (opt); 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Cooking oil; 1/4 cup Raisins, prunes, or apricots; 1 cup Vegetable broth; 1/2 cup Walnuts, chopped; 1/2 Lemon, juice of; 1 Tbsp Butter; 1 cup Vegetable broth; 1/4 tsp Salt; 3/4 cup Couscous (uncooked)

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Moroccan Chickpeas, Carrots, and Endive Saute

This meal was part of our original sample menus, and we thought it was time to bring back an updated version of this meal. You'll love how easy it is to add Moroccan flavors to these simple ingredients with just a few spices.
Smarts: Use this spice infographic to change the ethnic flavoring of this meal.

Ingredients

Metric

Servings:

Moroccan Chickpeas, Carrots, and Endive Saute:

Garbanzo beans - 2 cups ((~1 14 oz can))
Onion (medium) - 1 , chopped
Carrots - 1 lb , peeled and chopped
Endives - 2 heads , chopped
Parsley (opt) - a few sprigs , chopped
Cinnamon - 2 tsp
Cumin - 1/2 tsp
Ground ginger (opt) - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Cooking oil - 1 Tbsp
Raisins, prunes, or apricots - 1/4 cup
Vegetable broth - 1 cup
Walnuts - 1/2 cup , chopped
Lemon - 1/2 , juice of

Couscous:

Butter - 1 Tbsp
Vegetable broth - 1 cup
Salt - 1/4 tsp
Couscous (uncooked) - 3/4 cup

Prep

Garbanzo beans - Drain and rinse.
Onions / Carrots / Endives / Parsley - Prep as directed.
Make spice mix - Mix together cinnamon, cumin, ginger, salt, and pepper. (Can be done up to 5 days ahead)

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Make

Bring butter, broth, and salt to boil in a saucepan. Take off of heat, add couscous, and cover with lid. Wait 5 minutes and then fluff couscous with a fork.
Heat a saute pan over medium-high heat. Add cooking oil to the pan, and then onions with spices to the heated oil. Saute onions until softened, ~3 minutes.
Add beans, carrots, raisins / prunes, and endives to the pan. Pour in broth, bring to a boil, and then simmer uncovered for 10 to 15 minutes, until carrots are tender but still crunchy.
Remove from heat. Sprinkle saute with parsley and walnuts, and finish with lemon juice. Enjoy over couscous.

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