Ingredients
1 Tbsp. EVOO
1/2 yellow onion, chopped
2 small to medium carrots, chopped
2 cloves garlic, minced
1 1/2 tsp. garam masala
1 tsp. chili powder
1 tsp. cumin
1 tsp. turmeric
1/2 tsp. cinnamon
1/2 tsp. powdered ginger
14 oz. can fire roasted diced tomatoes (use any canned tomatoes available)
14 oz. can garbanzo beans
1/2 c. low sodium vegetable broth
1/4 c. chopped dried apricots
1/2 lemon, juiced
Salt and pepper to taste
Couscous:
1 tsp. EVOO
1 c. couscous
1 c. low sodium chicken broth
Additional Toppings:
1 english cucumber, chopped
1/2 c. cilantro chopped
1/2 c. fresh dill, chopped
Crumbled Feta
Greek yogurt
Pita bread, toasted lightly under broiler
Instructions
Warm EVOO over medium high heat. Saute onion and carrots for about 5 minutes until tender and translucent. Add in garlic and saute for another minute. Add in garam masala, chili powder, cumin, turmeric, cinnamon and ginger. Cook for another minute while stirring. Add in tomatoes, garbanzo beans, broth, apricots, lemon juice, salt and pepper. Lower heat to a simmer, and cook for about 5 to 7 minutes until liquid is mostly evaporated and becomes stew-like.
To prepare couscous, heat 1 tsp. EVOO over medium heat. Add couscous and cook for 2 to 4 minutes, until couscous starts turning just lightly browned and fragrant. Add in vegetable broth, cover and remove from heat. Set aside. When ready to serve, remove lid and fluff with fork.
To assemble bowls, divide couscous, garbanzo beans, cucumber and herbs between bowls. Serve with greek yogurt and toasted pita bread.
Keywords: vegetarian, moroccan chickpea bowls, moroccan chickpeas, vegetarian recipe, pantry recipe, couscous, garbanzo bean recipe