Chick Peas Couscous
Another yummy recipe from Sophie Legrand! Chick peas couscous is a perfect Mediterranean Summer dish to serve at a barbecue or picnic.

In the summer, I like to cook family Mediterranean dishes. In France, we love Moroccan cuisine and it has become part of our food landscape for many years now. I’ve made a simple chick peas couscous which goes wonderfully with barbecued chicken or merguez sausages.
Chick Peas Couscous
serves 6-8
preparation: 3 hours
Ingredients:
- 500 gr. chick peas
- 3 carrots
- 2 turnips
- 1/2 red pepper
- 1/2 green pepper
- 3 courgettes
- 1 tomato
- 2 tsp. tomato concentrate
- 1 onion
- 1 clove garlic
- 1 tsp. cumin
- 1 tsp. ground ginger
- 1 tsp. coriander
- 1/2 tsp cinnamon
- salt, pepper, olive oil
Method:
- You can use canned chick peas, but I prefer cooking with dry ones.Soak for 6 hours and change the water every two hours. Cook for 45 minutes until the peas are nice and soft.
- In a pot, sweat the chopped onion and garlic in olive oil. Add the diced tomato, red and green pepper. Stir occasionally for a couple of minutes. Then add the halved and sliced courgettes, and the sliced carrots. Sweat a bit more and stir in the spices. Add the turnips and chick peas. Cover with water. Stir in the tomato concentrate and bring to boil.
- Simmer on low-medium heat for 2 hours. Add a teaspoon of olive oil before serving with couscous grains.
- You can collect a few tablespoons of the broth and mix it with one teaspoon of Harissa (Moroccan chilli paste) to season on the side.
Photo: Rodrigo H
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