Moroccan-Spiced Vegan Chickpeas With Couscous Recipe

About this recipe

A hearty and flavorful vegan dinner featuring spiced chickpeas, dried apricots, and fresh herbs served over fluffy couscous. Perfect for those seeking a quick and satisfying plant-based meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 1 Bunch Nectr Mint Leaves (Chemical Free)
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Garlic - Single Clove
• 200 g Whole Farm Premium Dried Apricots/Khubani
• 60G Primi Piatti Red Chilli Flakes
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 500G Freshos Couscous Semolina
• 150 g Spring Onion (Kandychi Path)
• 100 g Catch Sprinklers - Iodized Table Salt
• 40 g Orika True Cinnamon Stick
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 100 g Tata Sampann Whole Spices Cumin Seed
• 100 g Everest White Pepper
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Heat a large skillet over medium-high heat. Add 1/4 cup extra-virgin olive oil and swirl to coat the pan.
2. 2. Add 3 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant. Remove the garlic with a slotted spoon and set aside.
3. 3. Add 2 cups diced spring onion, 1/2 cup chopped dried apricots, 1 tablespoon cumin, 1 teaspoon salt, 3/4 teaspoon white pepper, 1/4 teaspoon red pepper flakes, and 1 cinnamon stick to the pan. Sauté for 7 minutes, stirring occasionally, until the onion is lightly browned.
4. 4. Add 1/2 cup water, 1 1/2 tablespoons apple cider vinegar, 1 1/2 tablespoons lemon juice, and 2 cups cooked chickpeas to the pan. Stir well and bring to a boil. Reduce the heat and simmer for 7 minutes, stirring occasionally.
5. 5. Remove the cinnamon stick and stir in 1 cup chopped fresh cilantro and 1/4 cup chopped fresh mint leaves. Cook for 1 minute to combine the flavors.
6. 6. Meanwhile, prepare 4 cups of couscous according to package instructions.
7. 7. Serve the spiced chickpeas over the couscous. Enjoy your meal!