| 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.
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”