Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chickpeas -- dried |
| 2 tablespoons | Virgin olive oil |
| 2 \N | Cloves garlic -- crushed |
| 1 \N | Onion -- chopped |
| 1 teaspoon | Ground cinnamon |
| 1 teaspoon | Paprika |
| 1 teaspoon | Ground cumin |
| 2 \N | Carrots -- sliced 1/4\" |
| 4 \N | Baby turnips |
| 4 cups | Sweet potato -- chunks |
| 1 cup | Tomato juice -- or less |
| 1½ cup | Vegetable broth |
| 3 \N | Sliced zucchini |
| \N \N | (courgettes) |
| ¼ cup | Dried apricots |
| 8 \N | Button mushrooms |
| 2 tablespoons | Chopped parsley |
| \N \N | Salt -- to taste |
| \N \N | Freshly ground black pepper |
| \N \N | To taste |
| 1 cup | Water |
| 1⅓ cup | Couscous -- instant |
| 3 tablespoons | Golden raisins -- |
| \N \N | (sultanas) |
| \N \N | Chopped chives -- for |
| \N \N | Garnish |
| \N \N | Yellow rose petals -- for |
| \N \N | Garnish, |
| \N \N | 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 theonion 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 toswell. 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. Recipe By : World's Finest: Pasta and Grains (1996)