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Moroccan Chickpeas, Carrots, and Endive Saute
with couscous

Active: 30 min Total: 40 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

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

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Make

  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat. Sprinkle saute with parsley and walnuts, and finish with lemon juice. Enjoy over couscous.

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