|½ cup||Chickpeas; dried|
|2 tablespoons||Virgin olive oil|
|2||Cloves garlic; crushed|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground cumin|
|2||Carrots; sliced 1/4"|
|4 cups||Sweet potato; chunks|
|1 cup||Tomato juice; or less|
|1½ cup||Vegetable broth|
|3||Sliced zucchini (courgettes)|
|¼ cup||Dried apricots|
|2 tablespoons||Chopped parsley|
|Salt; to taste|
|Freshly ground black pepper; to taste|
|1⅓ cup||Couscous; instant|
|3 tablespoons||Golden raisins; (sultanas)|
|Chopped chives; for garnish|
|Yellow rose petals; for garnish,|
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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