MOROCCAN CHICKPEA DIP
No need to feel guilty about snacking on this dip!! It's great!! I snagged it off a recipe card and I like the fact that the hot sauce eliminates a need for loads of salt.
Provided by Mistress of Tea
Categories Spreads
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In food processor process garlic until minced.
- Add cilantro and process until finely chopped, 10 - 20 seconds.
- Add chick-peas, lemon juice, olive oil, salt and hot sauce.
- Process until very smooth.
- Place dip in serving bowl and refrigerate until chilled and ready to serve.
- Serve with veggie slices, pita wedges, fat free pretzels or other chips.
Nutrition Facts : Calories 79.8, Fat 2.3, SaturatedFat 0.3, Sodium 306.5, Carbohydrate 12.5, Fiber 2.4, Sugar 0.1, Protein 2.7
MOROCCAN CHICKPEAS AND SPINACH
This is a wonderful dish - full of color and flavor. It's also healthy as well. I served it with a box of garlic cous-cous
Provided by Reddyrat
Categories Beans
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, cook the onion in the oil over medium heat until softened.
- Add bell pepper, coriander, cumin, and tumeric. Cook for 2-3 minutes longer.
- Add the chickpeas and 4 T of their liquid. Simmer for 5 minutes, until the pepper is tender, adding about 2 T more of the reserved liquid as necessary.
- Add spinach and cook until the spinach is bright and wilted.
- Stir in lemon juice and add salt and pepper.
- Combine yogurt, garlic, cucumber, and salt in a bowl. Serve with the chickpeas.
Nutrition Facts : Calories 307.3, Fat 7.5, SaturatedFat 1.9, Cholesterol 7.1, Sodium 609, Carbohydrate 51.6, Fiber 11.8, Sugar 7, Protein 13.7
MOROCCAN CHICKPEA DIP
Make and share this Moroccan Chickpea Dip recipe from Food.com.
Provided by ImPat
Categories Grains
Time 25m
Yield 8 snacks, 8 serving(s)
Number Of Ingredients 12
Steps:
- Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth.
- With the motor running, add the coriander and olive oil and process until smooth, transfer to a bowl and then cover and set aside.
- Cook the capsicum and tomatoes on a lightly oiled chargrill pan or barbecue plate until the skins have blackened and then transfer to a plastic bag and allow to cool and then peel the capsicum and tomatoes (the best way to do this is to put a cross in the bottom and plunge into boiling water for about 30 seconds, remove and peel), remove the seeds and finely chop the flesh.
- Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper.
- Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping.
- Serves 8 as a snack.
Nutrition Facts : Calories 153.9, Fat 9.3, SaturatedFat 1.3, Sodium 155.9, Carbohydrate 15.3, Fiber 3.3, Sugar 1.4, Protein 3.7
EASY MOROCCAN CHICKPEA STEW
When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.
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