Chickpea and Vegetable Couscous
ekilu Team
ingredients
8
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
eggplant
1/2 unit
zucchini
1/2 unit
sweet potato
1/2 unit
onion
1/2 unit
Pantry ingredients
couscous
1 cup
olive oil
5 tbsp
salt
4 pinches
canned chickpea
1 small jar
Instructions
1
Combine 1 cup water with a little salt and 3 tablespoons olive oil in a pan and place over the heat. Just before coming to a boil, turn off the heat and add the cup of couscous. Let stand until the couscous softens. Then add a little more salt and oil, if necessary, and stir (do this away from the heat).
2
Peel the sweet potato. Dice the sweet potato, eggplant, and zucchini. Cut the onion into small pieces.
3
Put some olive oil into a large skillet. When hot, add the onion. After several minutes, add the rest of the vegetables, season with several pinches of salt, cover with a lid, and cook over medium-low heat.
4
Strain the chickpeas from the can and wash thoroughly.
5
When the vegetables are soft, add the chickpeas. Turn up the heat a little and cook with the vegetables for a couple of minutes. Now put the couscous on a plate and stir with a wooden spoon. Cook the vegetables and chickpeas for a couple more minutes, add to the couscous and serve.
Tips & Tricks
You can add a little cumin to your chickpeas with vegetables for a nice touch. Add it together with the chickpeas.
Chickpeas go incredibly well with vegetables for a complete and highly nutritious meal. Try combining your chickpeas with spinach, broccoli, cauliflower, or butternut squash.
If you liked this combination of chickpeas and vegetables, take a look at the "Legumes" category in our recipe search function.
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