CUMIN CHICKPEAS & COUSCOUS recipe by carmen varner
makes 4 servings
1/2 medium onion, diced 3 cups chopped zucchini 1 can garbanzo beans (aka chickpeas) 1 tbsp tomato paste about 1 tsp cumin A pinch of turmeric, salt and pepper.
1. Add olive oil to a pan and sautĂŠ your onions. 2. Once the onions begin to cook and look slightly transparent, add zucchini. Cover and let it simmer for about 7 minutes, stirring occasionally. 3. Make the couscous. Add 1 cup couscous to 1 cup water. You can do this in a pot or even in the microwave. When done, fluff with a fork and add salt, pepper, vegan butter, etc to taste. 3. When the veggies appear cooked or are beginning to brown, add strained garbanzo beans into the zucchini-onion mixture. 4. Once garbanzo beans are heated through, add tomato paste and seasoning. Stir until paste is evenly distributed. 5. Add the cumin chickpeas over the couscous or mix them together. Enjoy!
CHICKPEA MAGAZINE FALL 2012
15