Tonight's version of "Yes, my kids eat that!" comes compliments of Chef Michael!
Cumin-Spiced Chickpeas and Carrots on Couscous from Cooking Light Magazine
- 1/2 cup organic vegetable broth
- 1 tablespoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon tomato paste
- 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
- 3 tablespoons canola oil, divided
- 1 cup chopped red bell pepper
- 1 cup julienne-cut carrots (we used tri-color carrots from our local CSA, more color!)
- 1 jalapeño pepper, finely chopped
- 1 teaspoon cumin seeds (we used ground cumin that was on hand)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 6 garlic cloves, minced
- 4 cups warm cooked couscous (about 2 cups dry)
- 1/2 cup cilantro leaves
- Lemon wedges (optional)
- Combine the first 4 ingredients, stirring with a whisk.
- Dry chickpeas thoroughly in a single layer on paper towels. Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper, carrots, and jalapeño to pan, and stir-fry for 2 minutes or until vegetables are slightly tender. Add cumin seeds and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds. Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat. Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.