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Moroccan Chickpeas with Beet Noodles

Moroccan Chickpeas with Beet Noodles


  • 8 beets, peeled, spiralized using Blade C, noodles trimmed
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • ½ red onion, finely chopped
  • 14 dried apricots, small cubed
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • salt and pepper, to taste
  • ¼ teaspoon crushed red pepper
  • 2 tablespoon lemon juice
  • zest of 1/2 lemon
  • 1 14oz can chickpeas, rinsed, drained, patted dry
  • 1 14oz diced tomatoes, no salt added
  • 1/3 cup of cilantro


Place the spiralized beets on a baking sheet. Toss the beets in 1 tablespoon of olive oil and bake at 400 degrees for 10-15, or until the beets begin to soften. If you are using precooked beets you can skip this step.

In a medium pan, heat the rest of the olive oil. Add the garlic and sauté, watching carefully to make sure it does not burn.

Add the onions, lemon juice, apricots, garam masala, red pepper flakes and salt/pepper to taste - cook until onions begin to lightly brown.

Add the chickpeas and tomatoes, bring the pan to a simmer for 5-7 minutes to reduce the sauce from the tomatoes.

Once the sauce has reduced, add the lemon zest and the cilantro.

Place the beet noodles on individual plates and add a few scoops of the sauté to the top. Serve with cilantro for an extra kick and enjoy!

Tested and Approved by Boston Organics (Chris McIntosh)

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