Looking for an easy, delicious, and protein-packed snack? Look no further. This Moroccan Chickpea recipe will have the whole family coming back for more! Make it a balanced meal by serving it with whole wheat couscous, chopped cucumbers, and plain Greek yogurt. 

Yields: 4-6
Total Preparation Time: 30 minutes

Ingredients

• 2 teaspoons olive oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon sea salt
• 1/8 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 2 (14 oz.) cans chickpeas, drained and rinsed
• 2 (14 oz.) cans fire-roasted diced tomatoes
• 1/2 lemon, juiced
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley

Instructions

1. Heat oil in a large skillet over medium heat and add onion and saute until translucent (about 7 minutes).
2. Add garlic, chili powder, cumin, turmeric, garam masala, salt, cinnamon, and cayenne. Cook for one minute or until fragrant.
3. Add the chickpeas and the tomatoes along with their juices.
4. Cook uncovered for 20 minutes or until tomatoes have cooked down and mixture has thickened.
5. Stir in lemon juice and sprinkle with fresh mint and parsley.
6. Enjoy!