Today I made a recipe I saw in Cooking Light's global recipe section. I absolutely love the flavors the dried apricots, the cinnamon stick, and the garam masala bring to such a basic dish.
Ingredients:
1/4 Cup Extra-Virgin Olive Oil
2 Large Garlic cloves, diced
2 Cups Red Onion, thinly sliced
1/2 Cup Dried Apricots, sliced
1 TB Garam Masala (seasoning)
1 tsp Salt
1/4 tsp Pepper
1/4 teaspoon Crushed Red Pepper
1 Cinnamon stick
1/2 Cup Water
1 1/2 teaspoons Lemon Rind, grated
1 1/2 teaspoon Lemon Juice
2 (15-ounce) cans Chickpeas (garbanzo beans), rinsed and drained
1 (28-ounce) can Diced Tomatoes (no salt added)
6 Cups Escarole, torn into 1-inch pieces
1 Cup Cilantro leaves
1/4 Cup Mint leaves
4 Cups CousCous or Quinoa, cooked
Cooking Instructions:
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat
Add garlic; cook for 1 minute, stirring constantly. Add onion and next 6 ingredients (through cinnamon stick) to pan; saute for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 Cup water, rind, juice, chickpeas, tomatoes; bring to a boil. Reduce heat and simmer for 7 minutes; stirring occasionally.
2. Stir in escarole; simmer for 1 minute or until escarole is wilted. Remove from the heat. Sprinkle cilantro and mint on top; serve over couscous or quinoa.
Yields 8 servings: (serving size: 3/4 Cup chickpea mixture, 2 TB cilantro, 1 1/2 tsp mint, 1/2 Cup couscous.)
Calories: 406, Fat: 12.7g, Protein: 12.6g, Carb: 62.8g Fiber: 9.6g Chol: 0mg, Iron: 3.8mg, Sodium: 512mg, Calcium: 127mg
