Recipe: Spicy Chickpeas + Couscous
With Roasted Vegetables and Tzatziki
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I’ve made this a ton of times in slightly different ways (see pics at bottom), and every time both Z and I are impressed with how consistently satisfying it is! You get a little bit of everything - both from a flavor perspective but also nutrients and there’s something extremely satisfying in meals that have a good mix of protein, healthy fats, nutrient-packed vegetables, and carbohydrates (yes, they feed your brain)! This is also a fun mix of hot (spicy and temperature) and cool (the tzatziki). You can shortcut this with canned beans, but if you’ve never tried making your own, give it a go! Let me know what you think at the bottom!
Dish Type - Entree
Serves - 2
Ingredients:
Beans
2/3 cup chickpeas (garbanzo beans), raw, soaked** (or 1-15oz can drained)
Water - to cover beans by 2 inches in pot
1 small bay leaf
1 clove garlic, minced
1/4 onion, diced
1/2 tsp cumin
1/8 tsp salt
1/4 tsp pepper
1/2 tsp hot pepper paste or harissa paste*
Olive oil
Yogurt
2/3-1 cup 5% Greek Strained Yogurt (thick, creamy, delicious!)
2 oz feta, crumbled
1 garlic clove, pressed or minced
1 Tbsp lemon juice
1 tsp minced lemon zest (peel)
1/8 tsp sea salt
2 Tbsp fresh dill, minced
Vegetables
Any mix will do, dice them the same size for ease of cooking. I did:
1 cup zucchini, diced 1/4-1/2”
1/2 onion diced
1 cup eggplant, diced 1/4-1/2”
1/2 cup red cabbage, diced 1/4-1/2”
1 cup bell pepper, diced 1/4-1/2”
1/2 tsp cumin
1/8 tsp sea salt
1/4 tsp pepper
Olive oil
Couscous
1/2 cup pearl couscous (the fatter kind)
3/4 cup water
pinch salt
1 tsp olive oil
Garnish
Fresh parsley, pickled red onions, olives whatever works for you!
Directions:
If using canned beans, skip to #3.
Soak beans earlier in the day (see note) or they can be cooked from raw, they’ll just take longer!
Bring beans, some salt and bay leaf to a boil and then reduce to simmer (bubbling), covered for 1.5-2 hours or until tender (depending on soaking and age of the bean, this varies)
Strain chickpeas, add olive oil to a frying pan. Saute onion and garlic until golden and fragrant 5-7 minutes. Add spices, chickpeas and pepper paste and saute together until warmed through. Taste and adjust seasonings as necessary, add water to thin if needed.
For yogurt, combine all ingredients and set aside to blend flavors in fridge
For vegetables, heat cast iron or pan over medium high to high heat. Add oil and when oil is hot, add vegetables and saute until tender and slightly roasted (get some color and heat on them)! Add spices and stir.
For the pearl couscous, bring 1 tsp olive oil to a shimmer in small pot, toast couscous in olive oil 2-3 minutes. Bring water to a boil in a kettle - add boiling water and pinch of salt. Bring to a boil, then turn the heat to low. Cover and cook for about 14 minutes or until the pearl couscous is tender. Remove from the heat.
To plate: Spoon yogurt on plate, push into a circle or semi-circle with spoon. Top with couscous, vegetables, then chickpeas and garnish. Enjoy!
Notes
*Beans: Yes, you can use cooked/canned beans. To do so use 1-1/3 cup cooked (but I strongly suggest cooking your own - it’s easy and 1000x better!)
**Soaking Beans: You don’t have to but it will cut cooking time and any potential gastrointestinal issues! Soak chickpeas in plenty of water (they swell!) for a few hours before cooking or overnight in the fridge. In the morning I typically soak my beans and then cook later in the day!
*Hot pepper paste I use a hot pepper paste from Türkiye called Biber Salçası that is fantastic and more readily available here than anything else. I use it in lieu of Gochujang or chili garlic paste in Asian dishes and for a tomato paste with a spicy kick! It’s thick like tomato paste and needs dilution in a sauce or soup, so start with a little! And the jar will keep forever in the fridge!
A few different ways I’ve made it below!
