Cumin-Spiced Chickpeas And Carrots On Couscous

Name: Cumin-Spiced Chickpeas And Carrots On Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup organic vegetable broth; 1 tablespoon grated lemon rind; 3 tablespoons fresh lemon juice; 1 tablespoon tomato paste; 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained; 3 tablespoons canola oil, divided; 1 cup chopped red bell pepper; 1 cup julienne-cut carrots; 1 jalapeno pepper, finely chopped; 1 teaspoon cumin seeds; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground allspice; 1/8 teaspoon ground red pepper; 6 garlic cloves, minced; 4 cups warm cooked couscous (about 2 cups dry); 1/2 cup cilantro leaves; Lemon wedges (optional)

Servings: persons

1/2 cup organic vegetable broth
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
3 tablespoons canola oil, divided
1 cup chopped red bell pepper
1 cup julienne-cut carrots
1 jalapeno pepper, finely chopped
1 teaspoon cumin seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
6 garlic cloves, minced
4 cups warm cooked couscous (about 2 cups dry)
1/2 cup cilantro leaves
Lemon wedges (optional)

1
Combine the first 4 ingredients, stirring with a whisk.
2
Dry chickpeas thoroughly in a single layer on paper towels. Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper, carrots, and jalapeno to pan, and stir-fry for 2 minutes or until vegetables are slightly tender. Add cumin seeds and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds. Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat. Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.
3
Wine Match: The light and lively Pine Ridge Chenin Blanc-Viognier 2010 ($14) pairs perfectly with this dish's bold spices. Floral aromas and a hint of sweetness temper the fiery jalapeno and red pepper. --Scott Jones

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1/2 cup organic vegetable broth, 1 tablespoon grated lemon rind, 3 tablespoons fresh lemon juice, 1 tablespoon tomato paste, and more.

Yes, Cumin-Spiced Chickpeas And Carrots On 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.

That's it — enjoy your meal!