Curried Chickpeas Zucchini Couscous
- Number of Servings: 4
Ingredients
Curried Chickpeas and Zucchini with Cous-Cous2 teaspoons turmeric1 teaspoon cumin1 teaspoon coriander1/2 teaspoon cinnamon1/2 teaspoon cardamom1 onion, chopped2 cloves garlic, minced2 small zucchini, sliced2 small tomatoes, chopped2 cups cooked chickpeas2/3 cup raisins1 cup cous-cous1 1/2 cups reserved liquid from cooking chickpeas"Dry fry" the spices a few minutes, stirring constantly. Add the onionand garlic and saute in as much of your favorite saute liquid asnecessary to keep them from sticking. (I use reserved liquid fromcooking chickpeas.) When onions are translucent, add the zucchini. Coverand cook a few minutes, steaming the zucchini somewhat. Add thechickpeas, tomatoes, and raisins. Cook until the veggies are done toyour satisfaction.
Curried Chickpeas and Zucchini with Cous-Cous
2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1 onion, chopped
2 cloves garlic, minced
2 small zucchini, sliced
2 small tomatoes, chopped
2 cups cooked chickpeas
2/3 cup raisins
1 cup cous-cous
1 1/2 cups reserved liquid from cooking chickpeas
"Dry fry" the spices a few minutes, stirring constantly. Add the onion
and garlic and saute in as much of your favorite saute liquid as
necessary to keep them from sticking. (I use reserved liquid from
cooking chickpeas.) When onions are translucent, add the zucchini. Cover
and cook a few minutes, steaming the zucchini somewhat. Add the
chickpeas, tomatoes, and raisins. Cook until the veggies are done to
your satisfaction.
Serve over couscous.
Number of Servings: 4
Recipe submitted by SparkPeople user ADAMM9.
2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1 onion, chopped
2 cloves garlic, minced
2 small zucchini, sliced
2 small tomatoes, chopped
2 cups cooked chickpeas
2/3 cup raisins
1 cup cous-cous
1 1/2 cups reserved liquid from cooking chickpeas
"Dry fry" the spices a few minutes, stirring constantly. Add the onion
and garlic and saute in as much of your favorite saute liquid as
necessary to keep them from sticking. (I use reserved liquid from
cooking chickpeas.) When onions are translucent, add the zucchini. Cover
and cook a few minutes, steaming the zucchini somewhat. Add the
chickpeas, tomatoes, and raisins. Cook until the veggies are done to
your satisfaction.
Serve over couscous.
Number of Servings: 4
Recipe submitted by SparkPeople user ADAMM9.
Nutritional Info Amount Per Serving
- Calories: 254.6
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 371.0 mg
- Total Carbs: 55.3 g
- Dietary Fiber: 8.6 g
- Protein: 8.2 g
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