Couscous With Chickpeas & Vegetables

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Servings: 6 Difficulty: Advanced
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A hearty, aromatic stew with tender root vegetables and fluffy couscous
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This comforting one-pot meal combines earthy chickpeas with sweet potatoes, carrots, and turnips simmered in a spiced tomato broth. Warm spices like cinnamon, cumin, and paprika create a rich, fragrant flavor profile that warms the soul. The dish is served over fluffy instant couscous, which absorbs the savory juices perfectly. Its a vibrant, plant-based option ideal for cozy weeknight dinners or batch cooking for the week ahead. The texture is a delightful mix of creamy chickpeas and tender-crisp vegetables, offering a satisfying balance of nutrition and taste.

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Couscous With Chickpeas & Vegetables

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 320

Description

This comforting one-pot meal combines earthy chickpeas with sweet potatoes, carrots, and turnips simmered in a spiced tomato broth. Warm spices like cinnamon, cumin, and paprika create a rich, fragrant flavor profile that warms the soul. The dish is served over fluffy instant couscous, which absorbs the savory juices perfectly. Its a vibrant, plant-based option ideal for cozy weeknight dinners or batch cooking for the week ahead. The texture is a delightful mix of creamy chickpeas and tender-crisp vegetables, offering a satisfying balance of nutrition and taste.

Ingredients

Directions

  1. Rinse the dried chickpeas and sort through them, removing any debris.
  2. Place chickpeas in a bowl, cover with boiling water, and soak for at least 1 hour or overnight.
  3. Drain the soaked chickpeas and place them in a large saucepan with fresh water.
  4. Bring to a boil, then reduce heat, cover, and simmer until tender, about 45-60 minutes. Drain and set aside.
  5. Heat 1 tablespoon of olive oil in a large heavy-bottomed pot over medium-low heat.
  6. Add the chopped onion and crushed garlic, cooking until softened, about 3 minutes.
  7. Stir in the cinnamon, paprika, and cumin, cooking for 1 minute until fragrant.
  8. Add the sliced carrots, baby turnips, and sweet potato chunks to the pot.
  9. Stir continuously for 5 minutes to coat vegetables in the spices.
  10. Pour in the tomato juice and vegetable broth, then bring the mixture to a boil.
  11. Cover, reduce heat to low, and simmer for 15 minutes until vegetables begin to soften.
  12. Add the cooked chickpeas and sliced zucchini to the pot.
  13. Simmer uncovered for another 10-12 minutes until all vegetables are tender.
  14. Season with salt and freshly ground black pepper to taste.
  15. Meanwhile, bring 1 cup of water to a boil in a separate small saucepan.
  16. Remove from heat, stir in the instant couscous, and cover tightly.
  17. Let stand for 5 minutes, then fluff with a fork.
  18. Spoon the couscous around the edge of a serving dish.
  19. Ladle the chickpea and vegetable stew into the center.
  20. Garnish with chopped parsley or chives if desired, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 10.5g17%
Saturated Fat 1.5g8%
Sodium 450mg19%
Total Carbohydrate 52g18%
Dietary Fiber 12g48%
Sugars 8g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: couscous, chickpeas, vegetables, vegan, stew, cumin, cinnamon, paprika, garlic, onion, carrots, turnips, sweet potato, zucchini, tomato juice, broth, olive oil, dinner, healthy, plant-based
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