Moroccan Chickpeas with Roasted Red Peppers & Mint

This was delicious!!!! I have been having fun trying out recipes for my new healthy way of eating. This one is fat free and full of fiber, protein and flavour! I found this recipe at DinnerwithJulie and have adapted it to suit myself. Perfect for this Autumn weather.

Moroccan Chickpeas with Roasted Peppers, Parsley & Mint

1 yellow onion, finely chopped
2 tsp cumin
1 tsp cinnamon
2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp cayenne
1 Tbsp grated fresh ginger
2 garlic cloves, crushed
1 small can tomato paste
3 Tbsp raisins
4 Tbsp chopped dried apricots (less if you don't like apricots)
4 cups cooked chickpeas ( I used 2 cans, drained and rinsed)
2 roasted red peppers, chopped ( I get a big jar at Costco, really inexpensive)
2 Tbsp chopped fresh mint leaves
1/2 cup of chopped fresh parsley
juice of a lemon

Sriracha sauce for a dash of heat if you want

1. In a large skillet, "dry saute" medium-high heat until soft. (add a teeny tiny splash of water when it sticks and stir until water boils off) Add the cumin, coriander, turmeric, cardamom, nutmeg and cayenne and cook for a minute.

2. Add the garlic and ginger and cook for 30 seconds. Add the tomato paste, raisins and apricots and a cup or two of veggie broth or tomato juice and bring to a simmer – it should be saucy. Add the chickpeas to the pan and stir to coat. Cook for a bit

3. Add the red pepper, mint and parsley and squeeze over the lemon. Toss to combine and serve warm or refrigerate until chilled – allowing the mixture to marinate for a few hours (or a day) will help the flavours improve. Makes lots.

4. Serve over rice or mashed potatoes

Makes a ton!