Chickpea Vegetables With Cumin Couscous Recipe

Name: Chickpea Vegetables With Cumin Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g dried chickpeas; 2 tbsp olive oil; 400 g leeks, chopped coarsely; 2 None medium carrots, cut into batons; 2 cloves garlic, crushed; 1 tbsp finely chopped fresh rosemary; 2 tbsp white wine vinegar; 500 ml vegetable stock; 100 g baby spinach leaves; 60 ml lemon juice; 2 tbsp olive oil, extra; 2 cloves garlic, crushed, extra; None None Cumin Couscous; 250 ml boiling water; 1 cup (200g) couscous; 1 tbsp olive oil; 1 tsp ground cumin

Servings: persons

200 g dried chickpeas
2 tbsp olive oil
400 g leeks, chopped coarsely
2 None medium carrots, cut into batons
2 cloves garlic, crushed
1 tbsp finely chopped fresh rosemary
2 tbsp white wine vinegar
500 ml vegetable stock
100 g baby spinach leaves
60 ml lemon juice
2 tbsp olive oil, extra
2 cloves garlic, crushed, extra
None None Cumin Couscous
250 ml boiling water
1 cup (200g) couscous
1 tbsp olive oil
1 tsp ground cumin

1
Place chickpeas in medium bowl, cover with cold water; stand overnight, drain. Rinse under cold water; drain. Place chickpeas in medium saucepan of boiling water. Return to the boil, reduce heat; simmer, uncovered, for 40 mins or until tender. Drain.
2
Meanwhile, preheat oven to 160u00b0C/140u00b0C fan/gas 3. Heat oil in large deep flameproof baking dish; cook leek and carrot, stirring, until just tender. Add garlic, rosemary and chickpeas; cook, stirring, until fragrant. Add vinegar and stock; bring to the boil. Cover; cook in oven for 30 mins.
3
Meanwhile, make cumin couscous. Combine the water and couscous in medium heatproof bowl, cover; stand for 5 mins or until liquid is absorbed, fluffing with fork occasionally. Add oil and cumin; toss gently to combine.
4
Remove dish from oven; stir in spinach, juice, extra oil and extra garlic. Serve chickpea vegetables with couscous and salad.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 200 g dried chickpeas, 2 tbsp olive oil, 400 g leeks, chopped coarsely, 2 None medium carrots, cut into batons, and more.

Yes, Chickpea Vegetables With Cumin Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Vegetables With Cumin Couscous

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