Meatless Monday : Moroccan spiced chickpeas with couscous bowl

Made using summer vegetables and with a summer fresh, zingy taste this Moroccan spiced chickpeas with couscous bowl is also easy to make, full of nutrients an fibre.  Courgettes are at their best right now - pick them when they are about 10cm long and you should get more to grow.

Moroccan spiced chickpeas with couscous bowl

Serves 2 
You will need
1 tbsp oil
1 small onion, peeled and chopped
2 cloves garlic, crushed
1 tsp pink salt
1 green chilli, seeds removed and sliced
1 medium aubergine, diced
1 courgette, diced
1/2 red pepper, sliced
1/2 tsp ginger
pinch cinnamon
1/2 tsp cumin
1 tbsp tomato puree
1 can organic chickpeas
handful coriander, roughly chopped
handful baby leaf spinach
120g dried couscous
2 tbsp lemon juice
handful coriander, roughly chopped
lemon wedges to serve 

lightly toasted almond flakes and coconut cream to top

Heat the oil and cook the onion for 2 minutes.  Crush the garlic with the salt, add to the pan and continue to cook for a further minute.  Add the chilli, aubergine, courgette, red pepper ginger, cinnamon, cumin and tomato puree and cook on a low heat until the vegetables are tender. Add a little water if necessary. Add the chickpeas and coriander and heat through.
Put the dried couscous in a bowl together with the lemon juice and cover with water from a recently boiled kettle. Leave until the grains swell and the water is absorbed and stir through the vegetables.  

Top with a few spinach leaves and lemon wedges so that you can squeeze extra lemon juice as you eat.

Janet x

Recipe Copyright © 2016 40plusandalliswell

1 comment:

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