Cumin-Spiced Chickpeas and Carrots on Couscous

Photo: John Autry; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 1 cup couscous, about 3/4 cup chickpea mixture, and 2 tablespoons cilantro)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 420
Fat 12.8 g
Satfat 0.9 g
Monofat 6.7 g
Polyfat 3.2 g
Protein 12.7 g
Carbohydrate 64.5 g
Fiber 8.8 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 586 mg
Calcium 66 mg

Ingredients

1/2 cup organic vegetable broth
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
3 tablespoons canola oil, divided
1 cup chopped red bell pepper
1 cup julienne-cut carrots
1 jalapeño pepper, finely chopped
1 teaspoon cumin seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
6 garlic cloves, minced
4 cups warm cooked couscous (about 2 cups dry)
1/2 cup cilantro leaves
Lemon wedges (optional)

Preparation

1. Combine the first 4 ingredients, stirring with a whisk.

2. 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 jalapeño 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 ($14) pairs perfectly with this dish's bold spices. Floral aromas and a hint of sweetness temper the fiery jalapeño and red pepper. --Scott Jones

Note:

Sally Swift,

August 2011