I’m going to cut right to the story. As I was cooking this, I kept telling myself “don’t forget to add the mint at the end!” However, all I could think about was how amazing the garam masala was making my kitchen smell and I just wanted to dig in.
Of course, I taste it (at the end, before photographing) and I’m jumping up and down because the flavor combinations worked out better than expected and the beet noodles cooked effortlessly perfectly.
Here I go, styling, photographing and clicking away with my Canon. Look at me, so happy!
Then, I remember: I forgot the mint!
I knew it. I had forgotten the mint, which adds beautiful aromatics to everything it touches. And lightens up heavy stews and sauces. And looks dainty and pretty mixed in with anything.
So, I stirred in the mint, tasted it and… yup, it’s better with the mint.
But what about the pictures?
Well, I didn’t have enough “extras” to make the pictures look pretty, so I figured I’d ramble off this long story (if you’ve made it this far without skipping down to the recipe, congratulations – I’m impressed!) and let you know….
…don’t skip the mint!
Really, the mint does wonders here. The sweetness of the apricots and the thickness of the simmered diced tomatoes are incredible, but the mint comes in and sweeps you off your feet.
Oh, I did manage to snap this shot, but I didn’t have any beets to complete the picture, so…. use your imagination.
This flavorful dish is a hearty, vegetarian meal. Chickpeas are, in my opinion, the most filling bean. Actually, one of my favorite vegetarian meals is chana masala, so maybe there was a little subconscious inspiration going on here.
If you’re not a vegetarian, add some sliced flank steak on top. The beet noodles are hearty enough to complement meat.
Now, hopefully you won’t forget the mint after all my blabbering about it. Go ahead and make this dish – it’s different, flavorful and jam-packed of vegan greatness.
What’s your favorite vegetarian meal?
Nutritional Information & Recipe
Spicy Moroccan Chickpeas with Beet Noodles
- 3-4 large beets peeled, Blade C, noodles trimmed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- ½ red onion finely chopped
- 7 dried apricots small cubed
- 1 teaspoon garam masala
- 1 teaspoon cumin
- salt and pepper to taste
- ¼ teaspoon crushed red pepper
- 1 tablespoon lemon juice
- 1 14 oz can chickpeas rinsed, drained, patted dry
- 1 14 oz diced tomatoes no salt added
- 1 tablespoon chopped fresh mint
- Preheat the oven to 400 degrees.
- Lay out the beet noodles evenly in a baking tray and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and bake for 10-15 minutes or until wilted.
- Heat a large skillet over medium-high heat. Add in the rest of the olive oil and once it heats, add in garlic. Cook the garlic for 30 seconds or until fragrant.
- Add the onions, lemon juice, apricots, garam masala, red pepper flakes and season with salt and pepper. Cook for 5 minutes or until onion begins to slightly brown.
- Add in the chickpeas and tomatoes and bring to a boil. Reduce the heat and simmer for 5-7 minutes, stirring occasionally, to reduce.
- Once reduced, stir in the mint.
- Divide the beet noodles onto 4 plates and top each with hearty scoops of the chickpea mixture.