- 1/2 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
1 1/2 cups vegetable broth
3 sliced zucchini (courgettes)
1/4 cup dried apricots
8 button mushrooms
2 tablespoons chopped parsley
salt -- to taste freshly ground black pepper -- to taste 1 cup water
1 1/3 cups 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.
40 minutes
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. -- VARIATIONS (seasonal ingredients) water and a low-sodium vegetable bouillon
1/2 cup V
8 plus 2 cups water
4 ounces of okra instead of zucchini rutabaga instead of turnips yellow and green summer squash instead of
1 color Use
1 yam and 1 russet, white potato for the sweet potato Use
16 ounced canned chickpeas; drain, rinse -- Serve with ripe tomatoes, chopped; blanched okra, sliced; toss with a vinaigrette spiced with ground corriander seed. Nectarine slices. Iced tea.
