Chickpeas and couscous are a perfect match in this spicy comfort food! Couscous, this lovely grain puffs up nicely and really absorbs all the flavors.
Serves: 5-6 Preparation time: 10′ Cooks in: 40′ Ready in: 50′
2 cups chickpeas, boiled, drained
1 onion, finely chopped
2-3 garlic cloves, finely chopped
1½ cup couscous
½ cup grape molasses
3½ cup vegetable stock, hot
½ tsp allspice, powdered
2 tsp thyme, dried
½ tsp oregano, dried
1 tsp marjoram, dried
⅔ cup extra-virgin olive oil
2 tbsp lemon juice
salt, freshly ground black pepper
Heat oil in a large frying pan and cook onion for 10 minutes in low heat until golden. Add garlic and cook until tender. Stir in chickpeas, stock and grape molasses. Season with salt and pepper, cover with lead and simmer for 20 minutes, until onion is caramelized.
Stir in allspice, thyme, oregano and marjoram and simmer for another 5 minutes.
Stir in couscous, simmer for 3 minutes, lemon juice and remove pan from heat. Cover with tea towel or kitchen paper and cover with lead. Set aside to steam for 15-20 minutes.
Fluff up couscous with a fork and serve warm
Photo George Drakopoulos – Food styling: Tina Webb