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 each) chickpeas, drained and rinsed
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon garam masala
- 1/2 teaspoon garlic powder
- 2 cans (14.5 ounces/411 grams each) 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, 3/4 teaspoon salt, garam masala, and garlic powder. 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.
- Bring the chickpeas and tomatoes to a simmer and cook uncovered 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
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
