Cumin-Spiced Chickpeas And Carrots On Couscous Recipe

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.

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 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.

Cumin-Spiced Chickpeas And Carrots On Couscous

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