About the Recipe
This vibrant carrot and chickpea couscous is a fragrant, hearty dish bursting with warm spices and a hint of nuttiness. Combining sweet carrots with the warming spices and peanut butter gives the dish a delicious twist.
It’s a quick and easy dinner with most of the ingredients in your pantry. Perfect for any day of the week.
Ingredients
200g couscous
600g carrots, peeled
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon paprika
2 teaspoons cumin seeds
2 teaspoons ground coriander
Olive oil
400g tin chopped tomatoes
400g tin chickpeas, drained and rinsed
250ml water
2 tablespoons peanut butter
1 teaspoon agave syrup
80g chopped nuts
Sea salt
Fresh coriander
Preparation
Place the couscous into a medium bowl and just cover with kettle boiled water. Cover the bowl with a clean tea towel and set aside for 20 minutes.
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Cut the carrots into thin batons about 5cm long. Bring a pot of salted water to the boil and add the carrots. Reduce the heat and simmer for about 5 minutes until the carrots have softened but still have a hard core. Drain and set aside to cool.
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Toast the spices in a large pan over a medium heat. Stir slowly for about a minute so they don’t burn. When they give off their aroma add the garlic and stir for another minute.
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Add a splash of oil and the carrots. Gently mix the carrots so they are covered with the spice mixture. Add the tomatoes, chickpeas and water. Gently mix to combine all and lower the heat to a simmer for 10 minutes with the lid on.
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Stir through the peanut butter, agave syrup and a generous pinch of salt.
Gently break apart your couscous with a fork and stir in the chopped nuts.
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Serve with torn coriander leaves and a dollop of hummus on top. Delish!