Monday, 4 February 2008

Chickpea and Vege Couscous

Ingredients

1 tbsp Olive Oil
1 Onion, chopped finely
2 cloves Garlic, crushed
2 tbsp Moroccan Spice
1 tsp ground Cumin
1/2 tsp ground Tumeric
2 Finger Eggplants, sliced thickly
2 large Zucchini, chopped
400g small Button Mushrooms
400g can crushed Tomatoes
2 1/2 cups Vegetable Stock
300g can Chickpeas, rinsed and drained
1 1/2 cups couscous
2 tbsp Olive Oil, extra
1/4 cup chopped fresh coriander leaves

Method
Heat the oil in a large saucepan, add onion, cook stirring over medium heat until soft. Add the garlic and spices, cook stirring about 2 minutes until fragrant.
Add eggplant, zucchini, mushrooms, undrained tomatoes and 1 cup of stock. Bring to the boil, then simmer uncovered, for about 15 minutes or until vegies are just tender.
Stir in chickpeas, simmer again for 5 minutes until slightly thickened.
Meanwhile, bring remaining stock to the boil in a small pan. Pour stock over couscous in a large heatproof bowl, stad for 5 minutes. Fluff couscous with a fork then stir in extra oil and coriander.
Serve chickpea mixture over the couscous.

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