Description
This spiced chickpea couscous bowl is quick and easy to make. The chickpeas are stewed in fire-roasted tomatoes with ground cumin, smoked paprika, and garam masala.
Ingredients
Scale
- 2 cans (15.5 ounces/439 grams) chickpeas, drained and rinsed
- 2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon garam masala
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1 can (14.5 ounces/411 grams) fire roasted tomatoes (don’t drain)
- 1 cup (180 grams) uncooked couscous
- 1/2 teaspoon salt, or to taste
- 2 English cucumbers, diced
Instructions
- Preheat a nonstick medium saucepan over medium heat and add the chickpeas, ground cumin, smoked paprika, garam masala, and 1/2 teaspoon salt. Coat the chickpeas with the spices and cook stirring frequently for about 3 minutes. For oil-free cooking add a splash of water if the spices start to stick, or spray the pan with a neutral-tasting oil before cooking. Turn down the heat if needed to prevent burning.
- Add the fire-roasted tomatoes to the chickpeas, and use the liquid to deglaze any cooked on bits on the bottom of the pot.
- Turn the heat down to low and cook covered for 20 minutes, stirring occasionally. Taste and adjust seasonings to your preference.
- While the chickpeas are cooking, prepare the couscous according to the package instructions with 1/2 teaspoon salt.
- When the couscous is done, fluff it with a fork.
- Let the chickpeas cool, then serve them with the couscous and diced cucumbers.
Notes
Keep covered while simmering so as not to evaporate too much liquid.
Don’t drain the tomatoes.
Nutrition facts do not include oil.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stovetop
- Cuisine: american
