Spicy chickpea and caramelised onion couscous
30/12/2007
Ingredients
| 1 cup | Couscous |
| 1 tsp | Turmeric |
| 1 cup | Vegetable stock |
| 3 tbsp | Olive oil |
| 2 | Onions |
| 400 g | Chickpeas |
| 3 tbsp | Fresh coriander |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Place couscous in a bowl and stir in turmeric. Heat stock to boiling and pour over couscous. Stir briefly to combine, then cover with plastic wrap and set aside to steam for 10 minutes.
- At the same time, heat oil in a frying pan. Add onion and cook over a medium heat for 10 minutes until golden brown and caramelised. Add chickpeas and cook for a few minutes more to heat through.
- Fluff up couscous with a fork. Stir caramelised onion and chickpeas into steamed couscous. Season with salt and pepper to taste and serve scattered with coriander
Wine Match
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