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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An easy chickpea and couscous recipe that smells great while you are cooking it. Ingredients:
1 tablespoon pine nuts |
1 onion, sliced |
1 tablespoon sweet chili sauce |
1 teaspoon ground cumin |
1 teaspoon fresh ginger or 1/2 teaspoon ground ginger |
300 g chickpeas, drained (canned or freshly cooked dried chickpeas) |
1 red capsicum, chopped |
1/2-1 bunch spinach, leaves shredded |
1 large zucchini, sliced |
1 carrot, sliced |
1 (440 g) can peeled tomatoes |
1 tablespoon tomato paste |
1/2 cup wine (optional) |
cracked pepper |
2 cups couscous |
2 cups water |
Directions:
1. Place pine nuts in frying pan and toast lightly for 1 minute.
2. Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.
3. Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.
4. Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.
5. Meanwhile prepare couscous.
6. Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.
7. Use a fork to rake the couscous to separate grains.
8. Top with vegetable mixture.
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