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Recipe of the Week: Moroccan Chickpeas

Posted on August 24, 2007

Now that we are heading into the last week before Labour Day, you may be planning a last summer hurrah for the long weekend. The recipe this week is perfect to take on a picnic, or to serve at a barbeque. It is quick to prepare and you can serve it at room temperature. It will keep in the refrigerator for a few days. It's also a great dinner possibility once the fall routine has begun. Serve it hot over rice, couscous or grilled polenta with a green salad on the side and you've got a great meal. You can also use the spice mix for a variety of things, adding it to soups and stews or using...

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