I made a chickpea curry for brunch yesterday (along with the English muffins; hubby craves salt post-call). In the afternoon, we threw some veggies in the oven. We roast vegetables All the time. They are delicious, versatile, and so sin-free. For supper, then, it was only natural to throw it all together with some couscous. This is my favorite way of cooking- when I can combine all the leftovers to make something new and clean out the fridge in the process.
– 1 and 1/2 cup dried chickpeas, soaked overnight
– 1 tbsp olive oil
– 1/4 tsp asfoetida (optional)
– 1 tsp cumin seeds
– 2 tsp powdered coriander seeds
– 1/2 tsp red chilli powder
– 1/4 tsp turmeric powder
– 1 tbsp ginger-green chilli paste
– 1 14 oz can diced tomatoes
– 1/2 tsp garam masala
– salt to taste
– cilantro for garnish
– Cook the soaked chickpeas in a pressure cooker ( twenty minutes after pressure builds up) or in a pan with 4 cups of water, and 1 tsp salt, until firm but cooked through. Canned chickpeas do not need to be cooked.
– Heat the oil in a sauce pan. Add the asfoetida, cumin, coriander seeds, chilli powder, turmeric (in that order) and wait till they sizzle.
– Add the ginger green chili paste and stir for a few seconds.
– Add the diced tomatoes, season, and bring it to a boil. Lower the heat and simmer for 3-4 minutes.
– Add the chickpeas with the cooking water and bring to a boil. Lower the heat, cover and simmer for ten minutes.
– Adjust seasoning. Garnish with cilantro and garam masala.
– Serve with yogurt, plain rice and flatbreads. This curry is quite similar to the Moroccan chickpea recipes I've seen, a great companion for couscous.
Roasted veggies (Ways to try yellow squash, for RD)-
– 4-6 yellow squash, thickly cut into half-moons (or zucchini, or broccoli, or cauliflower)
– a handful of baby carrots, cut into bite sized pieces
– 1 tbsp extra virgin olive oil
– 2 tbsp lemon juice
– 1/2 tsp each dried thyme and oregano
– salt and black pepper
– Pre-heat oven to 420 degrees.
– Toss all the ingredients together. Spread out on a baking tray lined with foil.
– Roast for about 30-40 minutes, until veggies start to brown a little bit.
– Serve over couscous, toss with pasta, add to a quesadilla, or make soup.
Pine-nut Cranberry Couscous-
– 2 cups couscous
– 1/4 cup pine nuts
– 1/4 cup dried cranberries (or golden raisins, or chopped dried apricots)
– 1 tbsp olive oil
– 3 cups vegetable stock, warm
– Juice and zest of two limes
– 1 tsp garam masala
– salt and black pepper to taste
– a handful of chopped fresh cilantro
– Heat oil in a Dutch oven.
– Add the pine nuts and saute until lightly browned.
– Then add the couscous and toast it for 3-4 minutes, stirring constantly.
– Add stock, salt and pepper, cranberries, lime juice and zest. Mix well, and bring the mixture to a boil. (Should happen very fast).
– Cover, and turn the heat off. Take the pan off the hot surface.
– Open after a minute, fluff with a fork, add garam masala and cilantro.
– Serve topped with the roasted veggies and chickpea curry.