I created this recipe in the '90s after tasting something similar in the home of a more cosmopolitan friend; I wanted to re-create the same flavors using ingredients I found more accessible. I generally serve this as a main dish, but when there are die-hard carnivores around, it can accompany a roast chicken. —Miranda Saturday
garlic clove, minced
small yellow onion, chopped
Yukon Gold potatoes, diced (not peeled)
green pepper, seeded and chopped
can chickpeas, rinsed and drained
8 oz. can tomato sauce (plain)
yellow curry powder
salt and pepper to taste
couscous, either regular or whole-wheat
In This Recipe
In heavy-bottomed saucepan, heat olive oil on medium heat. Add garlic and simmer for 30 seconds.
Add onion, potatoes, and green peppers and cook, stirring frequently, for about 10 minutes. (You may need to add some water to prevent browning.)
Reduce heat; add chickpeas, tomato sauce, curry powder and cumin. Simmer for about 10 minutes until flavors have melded and potatoes are tender. Serve over couscous and with dollops of sour cream.
In small saucepan, bring water to a boil. Remove from heat and add couscous. Stir once and leave, covered, for 5 minutes.