Author Notes
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
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Ingredients
- chickpea stew
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1 tablespoon
olive oil
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1
garlic clove, minced
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1
small yellow onion, chopped
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2
Yukon Gold potatoes, diced (not peeled)
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1
green pepper, seeded and chopped
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1
can chickpeas, rinsed and drained
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1
8 oz. can tomato sauce (plain)
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1/2 teaspoon
yellow curry powder
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1/2 teaspoon
ground cumin
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salt and pepper to taste
- couscous
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1.5 cups
couscous, either regular or whole-wheat
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1.5 cups
water
Directions
- chickpea stew
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In heavy-bottomed saucepan, heat olive oil on medium heat. Add garlic and simmer for 30 seconds.
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Add onion, potatoes, and green peppers and cook, stirring frequently, for about 10 minutes. (You may need to add some water to prevent browning.)
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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.
- couscous
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In small saucepan, bring water to a boil. Remove from heat and add couscous. Stir once and leave, covered, for 5 minutes.
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