Easy Moroccan Chickpeas

My recipe box consists of Whole Foods plant based recipes. I have been wfpb for the last year and have found it fun to find new and tasty recipes. Hope you enjoy them too

3 tablespoons extra-virgin olive oil

½ large red onion, diced

1 teaspoon salt

¼ teaspoon black pepper

4 large garlic cloves, peeled and minced

1 cup dried apricots, diced

1 tablespoon ras el hanout (Moroccan spice blend)

½ teaspoon ground cinnamon

1 (15.5-ounce) can garbanzo beans, rinsed and drained (or 1.5 cups cooked from dried)

1 (14.5-ounce) can no salt added diced tomatoes (with the juices)

½ cup low sodium vegetable broth

subheading: For garnish:

1 cup cilantro leaves, large stems removed, leaves chopped

¼ cup mint leaves, large stems removed, leaves chopped

½ cup toasted sliced almonds (optional)

subheading: Serve with:

4 cups cooked rice or quinoa (optional - serving it by itself is also delicious)

Note: Ingredients may have been altered from the original.

Directions at eatingbyelaine.com

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