Moroccan Chickpeas, Couscous, and Roasted Brussels Sprouts (vegan)

This meal is quick, easy, and super yummy! Perfect for a weeknight dinner.

Moroccan-Style Chickpeas
recipe source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=5113

Ingredients:
1 (15.5oz) can chickpeas, drained and rinsed
1 can tomatoes with green chilies
1/2 cup diced onions
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon ground cumin
1/2 tablespoon ground ginger
1 tablespoon ground coriander
3/4 cup vegetable broth
salt & pepper to taste (optional)

Method:
Sauté onion in olive oil until onion is translucent. Add garlic and cook until aromatic (about 1 min). Stir in cumin, ginger, and coriander and coat the onion and garlic with the spices.
Add chickpeas, veggie broth, and tomatoes and bring to a boil. Cover and simmer on low for 10 mins.
Serve with couscous.

Moroccan Spiced Couscous with Green Peas
1 box Near East plain couscous
1 cup frozen peas
Moroccan spice blend*

I just buy a brand of Near East couscous and cook the box according to its directions. When it tells you to add the couscous to the boiling water, I throw in my moroccan blend of spices for couscous. Stir, cover, and let sit 5 mins. While that's sitting, heat frozen peas in the microwave. Throw drained peas into couscous and fluff with a fork.

*Note: I was actually lucky enough to get my spice blend in Morocco, but you can also make your own, find it on the internet, or buy it here: http://www.thespicehouse.com/spices/moroccan-spice-mixture

Roasted Brussels Sprouts
about 24 sprouts
cooking oil spray (i use olive oil spray)
red pepper flake
onion powder
garlic powder
dried oregano

Method:
Preheat oven to 400°F. Cut bases off sprouts, remove tough outer leaves, and cut each sprout in half. Spray a cookie sheet with oil spray. Lay spouts out on cookie sheet with the cut side (flat side) down. Spray the sprouts. Sprinkle all the spices over the sprouts evenly. Put in oven and roast for 15 mins.