Spicy Moroccan Chickpeas

from Cooking Light

1/4 C extra-virgin olive oil
3 large garlic cloves, peeled
2 C thinly sliced red onion
1/2 cup dried apricots, sliced
1 T ras el hanout (Moroccan spice blend) or garam masala)
1 t salt
3/4 t black pepper
1/4 t crushed red pepper
1 e in cinnamon stick
1/2 C water
1 1/2 t grated lemon rind
1 1/2 T fresh lemon juice
2 15 oz cans chickpeas, rinsed and drained
1 28 oz can no-salt-added whole tomatoes, undrained and chopped
6 C escarole, torn into 1 in pieces
1 C cilantro leaves
1/4 cup mint leaves 1/2 C roasted whole almonds, coarsely chopped
4 C hot cooked couscous

1. Heat a large skillet over med-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 min, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; saute for 7 min or until the onion is lightly browned, stirring occasionally. Add 1/2 C water, rind, juice, garbanzo beans, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.

2. Stir in escarole; simmer for 1 min or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.

Yield: 8 servings