A couple of weeks ago, I posted about a recipe I’d tried — Moroccan Chicken & Orzo. I thought I’d post an update, since I did in fact make it, with modifications, the next week. Basically, I subbed couscous for the orzo, used chickpeas and potatoes instead of chicken, doubled the spices, and tossed in some frozen spinach. It was good. Here’s my edition of this dish. I got four lunches out of this; they were maybe a tiny bit on the skimpy side, but I midday, sometimes I get so hungry it’s hard to say what a normal person would consider to be a filling lunch. 🙂
The original recipe also calls for mixing in 1/4 cup fresh cilantro right at the end, which I bet is great. (I didn’t feel like buying it either time.) In addition, it calls for 1/4 cup golden raisins added for the last couple of minutes. Despite my aversion to raisins, I really do think this dish would benefit from a dried fruit. So, next time I might not omit them. (Or I might sub dried apricots, that strikes me as something that might work.) I also didn’t work the spinach in enough, so make sure when you add it that you give some time and stirring to thaw it, heat it, and work it into the dish.
Moroccan Chickpeas & Potatoes with Couscous
couscous (however much you like)
4 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
vegetable or olive oil
1 medium/large onion, chopped
2 cloves garlic, minced
1 medium red potato, diced roughly chickpea-sized
1 can chickpeas (I do about 2 cups of reconstituted from dry)
1 cup vegetable broth
1 cup frozen spinach
1) Cook your couscous.
2) Combine spices (except garlic) in a medium bowl and toss potato & chickpeas in the mixture. There will be way more spice mix than you need to coat.
3) Heat oil in a large nonstick skillet over medium-high. Saute onion for 4 minutes. Add garlic & saute for 1 minute. Add potatoes and chickpeas to the pan, holding back any of the spice mix that isn’t stuck onto them. Cook for a couple of minutes, stirring often. Add broth and 1/2 cup water. Reduce heat a bit, cover and cook until potatoes and chickpeas reach whatever consistency floats your boat, and it’s however saucy or thick you like. Toss in spinach for the last couple of minutes.
4) Serve over couscous.