Indian Spiced Whole Wheat Couscous With Chickpeas Recipes

INDIAN SPICED WHOLE WHEAT COUSCOUS WITH CHICKPEAS

Steps:

• Bring vegetable stock, olive oil and spices to a boil.
• Add couscous, chickpeas, cover and remove from heat.
• Let stand for 7-8 minutes.

INDIAN-SPICED ROASTED CHICKPEAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
• Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

INDIAN SPICED CHICKPEA WRAPS

Steps:

• For pineapple raita, mix first 4 ingredients., For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally., To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.

COUSCOUS WITH CHICKPEAS AND PRUNES

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add onions and sauté until very soften and beginning to brown, about 25 minutes.
• Add garbanzo beans and prunes and combine.
• Add stock and cinnamon and bring to boil.
• Mix in couscous.
• Cover pot; remove from heat.
• Let stand 15 minutes.
• Fluff couscous.
• Mix in mint and half of almonds.
• Season with salt and pepper.
• Serve in bowl and Sprinkle with remaining almonds.

WHOLE WHEAT COUSCOUS WITH VEGETABLES AND CHICK PEAS

Steps:

• Steam Broccoli and Carrot, set aside.
• Heat Margarine, in a stock pot over medium high heat.
• Add the onion, pepper and onion. Saute for 3 minutes.
• Add seasonings to the vegetables and stir to combine.
• Add broth and bring mixture to a boil.
• Stir in couscous. Cover and remove the pot from the heat.
• Let stand for 5 minutes.
• Add the vegetables and peas. Stir to combine.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

ISRAELI COUSCOUS AND CHICKPEA SALAD

Steps:

• Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
• Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
• In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.