Moroccan Chickpeas with Couscous
- Annie B. Bond
- October 25, 2007
- 6:43 am
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.
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.
Adapted from One-Dish Vegetarian Meals, by Robin Robertson (The Harvard Common Press, 2007).
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