Cumin-Spiced Chickpeas and Carrots on Couscous
If you have approximately 30 minutes to spend in the kitchen, Cumin-Spiced Chickpeas and Carrots on Couscous might be an amazing vegan recipe to try. This recipe makes 4 servings with 653 calories, 23g of protein, and 16g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. It works well as an affordable main course. Head to the store and pick up ground pepper, cumin seeds, chickpeas, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. Users who liked this recipe also liked Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots, Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower, and Couscous and Roasted Carrots with Spiced Meatballs.
Combine the first 4 ingredients, stirring with a whisk.
Dry chickpeas thoroughly in a single layer on paper towels.
Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat.
Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned.
Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel.
Add the remaining 1 tablespoon oil to pan, and swirl to coat.
Add bell pepper, carrots, and jalapeo to pan, and stir-fry for 2 minutes or until vegetables are slightly tender.
Add cumin seeds and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds.
Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat.
Serve over couscous, and top with cilantro.
Serve with lemon wedges, if desired.
Wine Match: The light and lively Pine Ridge Chenin Blanc-Viognier 2010 ($1
pairs perfectly with this dish's bold spices. Floral aromas and a hint of sweetness temper the fiery jalapeo and red pepper. --Scott Jones