Tangy Tomatoey Chickpeas with Pearl Couscous

So this recipe is very similar to my recipe for my “mediterranean chickpea chilli”  and that’s what I had intended to make when I started cooking. But then I changed things around a bit and it ended up being better this time. Both recipes are good but this one is probably the winner I think. You can make it with regular couscous, quinoa, or bulgur but   I used pearl or “Israeli” couscous which is almost like a pasta (a healthy pasta) and it was terribly delish.

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What you’ll need:

  • 1 cup of uncooked pearl couscous
  • 2 small tomatoes (chopped but with the slime and seeds taken out)
  • One red onion chopped
  • A few celery stalks chopped
  • A couple cloves of garlic, chopped
  • Some tomato paste
  • 1 can of chickpeas drained and rinsed
  • Desired herbs and spices
  • Salt, pepper and olive oil
  • 2-3 cups of boiling veg stock
  • 1 lemon
  • Optional, fried halloumi croutons (never optional for me)

What to do:

In a pot, cook the couscous in the boiling stalk until puffy and tender.

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In another pot, sautee the onions garlic and celery until soft. Season well with salt and pepper. Then add the tomatoes, the chickpeas and the tomato paste. Lower the heat a bit and stir well. Season with whatever other dried herbs you want to use. I like a little chilli powder.

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Add about a cup of water to get a bit of a broth going and simmer for about 10 minutes.

Serve the chickpeas over a heaping bowl of the couscous. Top with halloumi croutons, a wedge of lemon and some fresh herbs!

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This entry was posted in Middle Eastern, Veg, Vegan. Bookmark the permalink.

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