Chickpea Spinach And Tomato Couscous Recipes

CHICKPEA, SPINACH AND TOMATO COUSCOUS

Steps:

• Heat the olive oil and add the onions. Cook over medium heat for about 10 minutes or until onions are golden. Stir often.
• Add the garlic, spices and salt (not too much as the bouillon is also salted). Stir and cook for another 2-3 minutes.
• Add the tomatoes, spinach, chickpeas, lemon juice and bouillon. Bring to a higher heat for about 3 minutes then let it simmer for about 10 minutes or until the sauce is flavorful but not too thick.
• Prepare the couscous grain according to package directions.
• Serve vegetables over warm couscous and decorate with fresh coriander. Enjoy!

CHICKPEAS WITH TOMATOES AND SPINACH

Steps:

• Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
• Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.

COUSCOUS WITH CHICKPEAS, SPINACH AND MINT

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in a generous pinch of salt, the garlic and the spices. Stir together for about half a minute, until the garlic is fragrant, and add the drained chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 hour. Add the tomato paste, the harissa and salt to taste. Bring back to a simmer and simmer 45 minutes to an hour, until the chickpeas are tender. Remove 1 cup of the broth to flavor the couscous.
• Reconstituting and steaming the couscous: In a large microwave-safe bowl combine the couscous and salt to taste. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. Stir well, or moisten your fingers and rub the couscous with them to evenly distribute the oil and broth. Add enough water to cover by 1/2 inch and let sit for 20 minutes, or until all of the liquid is absorbed. Stir every 5 minutes with a wooden spoon or rub the couscous between your moistened thumbs and fingers, so that the couscous doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. The traditional way to finish reconstituting the couscous is to place it above the simmering stew for 45 minutes. I find, however, that steaming it in a microwave results in perfectly fluffy couscous. Cover the bowl tightly with plastic and pierce the plastic with the tip of a paring knife. Heat at 100 percent power for 3 minutes. Remove from the microwave carefully and allow to sit for 1 minute. Carefully remove the plastic and fluff with forks or a spoon. Cover again with plastic and microwave for 2 to 3 more minutes. Be very careful when you remove the plastic as the couscous will be steamy. You can reconstitute the couscous a day ahead and reheat in the microwave shortly before serving.
• Shortly before serving, stir in the spinach and the mint. Simmer 5 minutes. Taste and adjust seasonings. The stew should be spicy and flavorful. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

SPINACH AND CHICKPEAS WITH COUSCOUS

Steps:

• Heat 1/4 cup broth in a large saucepan. Add onion, garlic and curry powder and saute until onion begins to soften, about 4 minutes.
• Add remaining broth and spinach. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in chickpeas and black pepper, continue simmering until spinach is tender and chickpeas are heated through.
• Pour boiling water over couscous, cover and let stand for 5 minutes.
• Divide couscous among bowls.
• Serve spinach-chickpea mixture over couscous.

CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS

Steps:

• Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
• Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

CHANA MASALA (CHICKPEAS AND TOMATOES)

Steps:

• Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
• Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

CHICKPEAS WITH TOMATOES & SPINACH

Steps:

• Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
• Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
• Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

CHICKPEAS WITH BABY SPINACH

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.