This comforting dish brings together the earthy depth of chickpeas and the bright acidity of Italian plum tomatoes for a truly satisfying meal. The sauce is chunky and robust, infused with aromatic herbs like oregano and thyme, while the couscous provides a light, fluffy base that soaks up every drop of flavor. It’s a quick yet elegant option for weeknight dinners or casual gatherings. Vegan, naturally gluten-free (if using certified couscous alternatives, though standard is wheat), and packed with fiber, this recipe proves that simple ingredients can create something extraordinary. Perfect for those seeking a warm, home-cooked feel without spending hours in the kitchen.
Chick-Peas In Chunky Tomato Sauce Over Cousco
Description
This comforting dish brings together the earthy depth of chickpeas and the bright acidity of Italian plum tomatoes for a truly satisfying meal. The sauce is chunky and robust, infused with aromatic herbs like oregano and thyme, while the couscous provides a light, fluffy base that soaks up every drop of flavor. It’s a quick yet elegant option for weeknight dinners or casual gatherings. Vegan and packed with fiber, this recipe proves that simple ingredients can create something extraordinary.Ingredients
Directions
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Combine chopped onion, chopped carrot, garlic powder, and 2 teaspoons olive oil in a large nonstick skillet.
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Cover and cook the vegetable mixture over low heat until the vegetables are tender, stirring frequently, for about 15 minutes.
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If the vegetables start to burn, add a splash of red wine or water to deglaze the pan.
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Add the Italian plum tomatoes with their juices, rinsed chickpeas, oregano, thyme, and cayenne pepper to the skillet.
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Bring the mixture to a boil, then use the side of a spoon to crush the tomatoes slightly for a chunky texture.
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Reduce heat to low and simmer uncovered until the sauce thickens and the flavors meld, about 20 minutes.
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Stir in the dried parsley, wine vinegar, sugar, and salt-free bullion. Taste and adjust seasoning if needed.
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Meanwhile, bring 2 cups of water to a boil in a heavy medium saucepan.
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Stir in the couscous, remove from heat, cover tightly, and let stand for 10 minutes.
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Heat the remaining 3 teaspoons of olive oil in a small skillet over low heat.
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Add the minced garlic to the hot oil and cook for 1 minute until fragrant but not browned.
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Fluff the couscous with a fork and stir in the garlic-oil mixture.
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Spoon the seasoned couscous into shallow bowls.
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Ladle the warm chickpea and tomato sauce over the couscous and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 204.7kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 63.1mg3%
- Total Carbohydrate 40.5g14%
- Dietary Fiber 11.3g46%
- Sugars 23.7g
- Protein 8.0g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
