Couscous with chickpeas and vegetables

Yield: 6 Servings

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

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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