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Spicy Moroccan Chickpeas with Beet Noodles

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4

Ingredients

  • 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

Instructions

  • 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.