Cumin-Spiced Chickpeas and Carrots on Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup organic vegetable broth |
1 tablespoon grated lemon rind |
3 tablespoons fresh lemon juice |
1 tablespoon tomato paste |
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained |
3 tablespoons canola oil, divided |
1 cup chopped red bell pepper |
1 cup julienne-cut carrots |
1 jalapeño pepper, finely chopped |
1 teaspoon cumin seeds |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon ground allspice |
1/8 teaspoon ground red pepper |
6 garlic cloves, minced |
4 cups warm cooked couscous (about 2 cups dry) |
1/2 cup cilantro leaves |
lemon wedges (optional) |
Directions:
1. Combine the first 4 ingredients, stirring with a whisk.
2. Dry chickpeas thoroughly in a single layer on paper towels. Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper, carrots, and jalapeño to pan, and stir-fry for 2 minutes or until vegetables are slightly tender. Add cumin seeds and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds. Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat. Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.
3. Wine Match: The light and lively Pine Ridge Chenin Blanc-Viognier 2010 ($14) pairs perfectly with this dish's bold spices. Floral aromas and a hint of sweetness temper the fiery jalapeño and red pepper. -Scott Jones
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