Free Recipe Couscous with Chickpeas and Vegetables
Recipe Type: Free Vegetable Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Couscous with Chickpeas and Vegetables Recipe
1/2 c Chickpeas; dried
2 tb Virgin olive oil
2 Cloves garlic; crushed
1 Onion; chopped
1 ts Ground cinnamon
1 ts Paprika
1 ts Ground cumin
2 Carrots; sliced 1/4
4 Baby turnips
4 c Sweet potato; chunks
1 c Tomato juice; or less
1-1/2 c Vegetable broth
3 Sliced zucchini (courgettes)
1/4 c Dried apricots
8 Button mushrooms
2 tb Chopped parsley
Salt; to taste
Freshly ground black
-pepper; to taste
1 c Water
1-1/3 c Couscous; instant
3 tb Golden raisins; (sultanas)
Chopped chives; for garnish
Yellow rose petals; for
-garnish,
Optional
Couscous with Chickpeas and Vegetables Preparation
PREPARATION (2 hours or overnight) – Rinse peas and sort. Place in a bowl, cover with boiling water and soak for a t least 1 hour or overnight. Drain, place in a large saucepan and cover with fresh water. Cover (lid) and bring to a boil. Cook over medium heat until tender, about 1 hour. Drain and set aside. COOKING (40 minutes) – Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan over low-medium heat. Add the garlic, onion, cinnamon, paprika and cumin. Cook, stirring occasionally, until the onion is soft, about 3 minutes. – Add the carrots, turnips and sweet potatoes and cook, stirring continuously, for 5 minutes. – Add the tomato juice and stock and bring to a boil. Cover, reduce the heat and simmer for 15 minutes. Add the chickpeas, okra/squash, apricots, mushrooms and parsley and simmer until the vegetables are tender, about 10-12 minutes. Season to taste with the salt and pepper. – Bring the water to a boil in a large saucepan. Add the couscous and sultanas and mix well with a fork. Remove the pan from the heat and let stand for 2 minutes to allow pasta to swell. Add the remaining oil to center of the couscous, return pan to heat and cook over medium heat, stirring until heated through, about 4 minutes. – Spoon couscous around the edge of a serving dish. Garnish with the chives. Spoon chickpea and vegetable mixture in the center and sprinkle with rose petals, if using. Serve immediately. 490 cals 10 g of fat.
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