Curried Chickpeas Zucchini Couscous

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Curried Chickpeas Zucchini Couscous calories by ingredient

Introduction

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.

http://www.fatfre
e.com/recipes/couscous/curried-chickpe
as-zucchini-couscous 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.

http://www.fatfre
e.com/recipes/couscous/curried-chickpe
as-zucchini-couscous

Number of Servings: 4

Ingredients

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.

Directions