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Loading...Moroccan Chickpeas with Couscous
- Annie B. Bond
- October 25, 2007
- 6:43 am
- 17 comments
Who would think of simmering chickpeas in apple juice, tomatoes and spices? Moroccan Chickpeas with Couscous does just that and the result is such a pick-me-up mid-winter delight!
The apple juice and allspice add a spicy sweetness to this exotic-tasting dish. Couscous can be ready in minutes, so if you’ve made the chickpeas in advance, this can truly be a “fast-food” meal.
INGREDIENTS
1 tablespoon extra virgin olive oil
1 medium-size onion, chopped
1 jalapeno chile, minced
3 garlic cloves, minced
1 teaspoon dried marjoram
½ teaspoon allspice
One 28-ounce can diced tomatoes, drained
2 cups apple juice
3 cups cooked chickpeas (or canned, rinsed and drained)
One 12-ounce package frozen vegetarian burger crumbles
1 cup frozen green peas, thawed
Salt to taste
4 to 5 cups cooked couscous
2 tablespoons minced scallions
1. Heat the oil in a large stockpot over medium heat. Add the onion, jalapeno, and garlic, cover and cook until softened, about 5 minutes. Add the marjoram and allspice. Stir in the tomatoes and apple juice. Lower the heat and simmer, covered, for about 20 minutes, stirring occasionally.
2. Add the chickpeas, vegetarian burger crumbles, peas, and salt, and simmer 10 minutes longer, or until the desired consistency is reached. Serve over couscous, and garnish with the minced scallions.
Serves 4.
Read more: Food, All recipes, Entrees, allspice, apple juice, couscous, moroccan chickpeas, tomatoes
Adapted from One-Dish Vegetarian Meals, by Robin Robertson (The Harvard Common Press, 2007).
Annie B. Bond
Annie is a renowned expert in non-toxic and green living. Named one of the top 20 environmental leaders by Body and Soul Magazine, Annie has authored four books, including "Home Enlightenment" (Rodale Press, 2005) and "Better Basics for the Home" (Three Rivers Press, 1999).
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people are talking
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vinegar is good on everything
I should really start gardening..it sounds fun!
This benefitted me and my boyfriend. Thanks!
Thanks.
17 comments
+ add your ownThank you :)
ty
yum
Another yummy recipe. Thanks for sharing.
Teresa W.: Scallions are green onions. If you make a research you're find pictures of it.
The recipe sounds good. Thanks.
What are scallions?
I made this last night;omitted the crumbles and added a splash of white wine before I simmered it and it turned out great! Oh, I used a chipoltle in adobo since I had no jalepeno.
Lynn,
The Quorn mince crumbles will work great. They make nice veggie Bolognese, too. (I'm trans-Atlantic).
Sorry Lyn,
I was too late in noticing it was spelt with only one "n".
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