| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, 4star | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Chickpeas; dried |
| 2 | tb | Virgin olive oil |
| 2 | Cloves garlic; crushed | |
| 1 | Onion; chopped | |
| 1 | ts | Ground cinnamon |
| 1 | ts | Paprika |
| 1 | ts | Ground cumin |
| 2 | Carrots; sliced 1/4" | |
| 4 | Baby turnips | |
| 4 | c | Sweet potato; chunks |
| 1 | c | Tomato juice; or less |
| 1 1/2 | c | Vegetable broth |
| 3 | Sliced zucchini (courgettes) | |
| 1/4 | c | Dried apricots |
| 8 | Button mushrooms | |
| 2 | tb | Chopped parsley |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 1 | c | Water |
| 1 1/3 | c | Couscous; instant |
| 3 | tb | Golden raisins; (sultanas) |
| Chopped chives; for garnish | ||
| Yellow rose petals; for garnish, | ||
| Optional |
INSTRUCTIONS
PREPARATION (2 hours or overnight) - Rinse peas and sort. Place in a bowl, cover with boiling water and soak for a t least 1 hour or overnight. Drain, place in a large saucepan and cover with fresh water. Cover (lid) and bring to a boil. Cook over medium heat until tender, about 1 hour. Drain and set aside. COOKING (40 minutes) - Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan over low-medium heat. Add the garlic, onion, cinnamon, paprika and cumin. Cook, stirring occasionally, until the onion is soft, about 3 minutes. - Add the carrots, turnips and sweet potatoes and cook, stirring continuously, for 5 minutes. - Add the tomato juice and stock and bring to a boil. Cover, reduce the heat and simmer for 15 minutes. Add the chickpeas, okra/squash, apricots, mushrooms and parsley and simmer until the vegetables are tender, about 10-12 minutes. Season to taste with the salt and pepper. - Bring the water to a boil in a large saucepan. Add the couscous and sultanas and mix well with a fork. Remove the pan from the heat and let stand for 2 minutes to allow pasta to swell. Add the remaining oil to center of the couscous, return pan to heat and cook over medium heat, stirring until heated through, about 4 minutes. - Spoon couscous around the edge of a serving dish. Garnish with the chives. Spoon chickpea and vegetable mixture in the center and sprinkle with rose petals, if using. Serve immediately. 490 cals | 10 g of fat.
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