Recipe: Moroccan-style chickpeas with couscous

26th April, 2020

From The Barn's cookbook

A vegan, non-dairy main meal that's hearty and delicious!

3 tbsp olive oil

1 medium onion, peeled and sliced

1 tsp ground ginger

1 tsp ground cumin

1 tsp ground paprika

¼ tsp ground turmeric

¼ tsp cayenne pepper

1 tsp ground cinnamon

3 medium tomatoes, finely chopped

310g cooked and drained chickpeas (or 1 tin of chickpeas)

310g peeled, seeded pumpkin or butternut squash, diced

2 tbsp raisins

300ml vegetable stock or bouillon

450ml water

115g courgettes, diced

1 tbsp finely chopped fresh coriander

1 tbsp finely chopped fresh parsley

Salt & pepper to taste

Couscous:

285g wholemeal couscous

1 tbsp olive oil

Heat the oil in a large pan and gently fry the onion for 3-4 minutes.
Add all the spices and stir for a minute or two.
Add the tomatoes and cook for 3-4 minutes until they are soft.
Add the chickpeas, pumpkin or squash, raisins, stock, water and bring to a simmer. Cover, turn the heat to low and cook for about 15 minutes or until the pumpkin is just tender.
Add the courgette and simmer, uncovered, for another 5 minutes, stirring gently now and then.
Add the coriander and parsley and season to taste just before serving.

Put the oil in a heavy pan and heat. Put in the couscous and stir fry for about 2-3 minutes until lightly browned.
Add 475 ml boiling water and stir once. Cover tightly and let the pan sit in a warm place for a further 15 minutes. Fluff thoroughly with a fork before serving.

Put a mound of couscous on each plate.
Make a well in the centre and put in the stew, sprinkling the couscous with some of the sauce.

Pictures by Guy Clarke