Adapted from: Lindsay Ostrom
Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
Chickpeas:
olive oil
1/4 cup onion, chopped
1 garlic clove, minced
1 tbsp chili powder (1/8+ tsp in Australia, because it's spicier)
4 tsp cumin
1 tsp garam masala (see below recipe or buy pre-made)
1 tsp salt
dash of cinnamon
dash of cayenne
2 cans (420 g / 15 oz) chickpeas, drained
2 cans (400 g / 14.5 oz) fire roasted diced tomatoes (or crushed with Italian seasoning), UNdrained
Couscous:
1 cup dried couscous
300 ml (1.25 cups) boiling water
olive oil
pinch of salt
Tzatziki:
300 ml (2 cups) plain Greek yoghurt
1 cucumber, chopped finely
2 tbsp fresh mint, minced
1 tbsp fresh parsley, minced
1-2 tsp fresh dill, minced
1-2 tsp lemon juice, to taste
salt, to taste (a few pinches)
toasted pita wedges (optional)
Modified garam masala (makes lots)
1 tbsp cumin
1.5 tsp ground coriander seed
1.5 tsp black pepper
1.5 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
Looking to add more greens and/or eliminate gluten/wheat? No problem! serve chickpeas next to a bed of shredded lettuce.
I included a lovely garam masala recipe as I am allergic to cardamom--so I just made some adjustments to this recipe and this is the delicious outcome! I once substituted ground coriander for a mix of dried oregano, ground caraway seed, and cumin in this recipe.
Ingredients:
Chickpeas:
olive oil
1/4 cup onion, chopped
1 clove garlic, minced
1 tbsp chili powder (1/8+ tsp in Australia, because it's spicier)
4 tsp cumin
1 tsp garam masala (see below recipe or buy pre-made)
1 tsp salt
dash of cinnamon
dash of cayenne
2 cans (420 g / 15 oz) chickpeas, drained
2 cans (400 g / 14.5 oz) fire roasted diced tomatoes (or crushed with Italian seasoning), UNdrained
Couscous:
1 cup dried couscous
300 ml (1.25 cups) boiling water
olive oil
pinch of salt
Tzatziki:
300 ml (2 cups) plain Greek yoghurt
1 cucumber, chopped finely
2 tbsp fresh mint, minced
1 tbsp fresh parsley, minced
1-2 tsp fresh dill, minced
1-2 tsp lemon juice, to taste
salt, to taste (a few pinches)
toasted pita wedges (optional)
Modified garam masala (makes lots)
1 tbsp cumin
1.5 tsp ground coriander seed
1.5 tsp black pepper
1.5 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
Directions:
1. Heat olive oil over medium heat in a large skillet and sauté onions until soft. Then add garlic, spices, salt, and chickpeas. Stir until fragrant.
2. Add the tomatoes (undrained) and simmer on low, stirring occasionally, for 15-20 minutes for flavours to saturate the chickpeas and for the sauce to thicken.
3. Meanwhile in a medium bowl, pour in dried couscous and add the boiling water, a drizzle of olive oil, and salt.
4. Mix the couscous ingredients with a fork and then cover with a lid and let it sit for 5 minutes. Then fluff the couscous with a fork and mix in another drizzle of olive oil. Cover and set aside.
5. To make the Tzatziki, in a medium bowl, combine the yoghurt, cucumber, fresh herbs, salt to taste, and lemon juice to desired ratios and flavour.
6. Serve chickpeas over couscous and with tzatziki on the side. Incorporate pita as desired.
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