Candle 79’s Moroccan-Spiced Chickpea Cakes with Red Pepper-Curry Sauce over Spinach & Toasted Almond Rice Pilaf

This is my husband’s favorite item on the menu at Candle 79 and it is in the new cookbook.  He is going to have to find something else to eat when we go there because this is so easy and will be a staple dinner in our house from now on.

I roasted the red peppers for the sauce yesterday and cooked the chickpeas this morning. To make this a complete meal, I added the rice pilaf and spinach.

Find the chickpea cakes on page 66 (1 cup cooked chickpeas, onion, celery, a few tablespoons flour, 1 tablespoon fresh parsley, 1/2 tablespoon paprika, 1/2 tablespoon Old Bay, 1/2 teaspoon salt and cumin) and the red bell pepper curry sauce (3 red peppers, 1/2 onion, 1 cup coconut milk, 1 teaspoon curry and cumin, 3 tablespoons tomato paste, 1/4 cup fresh chopped cilantro) on page 117. Delicious!

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