Spiced Vegetable And Chickpea Couscous Recipe

About this recipe

A hearty and flavorful vegan dinner featuring tender vegetables, protein-packed chickpeas, and fluffy couscous, all infused with aromatic spices.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 500 g Organically Grown Sweet Potato
• 200 g Orange Carrot (Gajar)
• 500G Freshos Couscous Semolina
• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Chukde Bhuna Jeera Powder / Cumin Powder
• 100 g X 3 Mtr Coriander Powder Combo
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 80 g Urban Platter Cayenne Pepper Powder
• 80 g Knorr Vegetables Stock Cubes
• 1 kg Basic Kabuli Chana (Small Size)
• 80 g Keya Foods Grinder Rock Salt Black Pepper

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add the chopped onion and cook for 10 minutes, stirring occasionally, until golden brown.
2. 2. Add the minced garlic, ground cumin, ground coriander, ground turmeric, and cayenne pepper to the saucepan. Stir well and cook for 1 minute until fragrant.
3. 3. Stir in the vegetable stock and diced tomato. Add the chopped sweet potato and sliced carrot. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 40-45 minutes, until the vegetables are tender.
4. 4. Add the drained chickpeas to the saucepan and cook for an additional 4-5 minutes to heat through. Season with salt and pepper to taste.
5. 5. In a separate saucepan, bring 2/3 cup of water to a boil over high heat. Add the couscous, cover tightly, and remove from heat. Let it sit for 5 minutes, then uncover, drizzle with the remaining tablespoon of olive oil, and fluff the grains with a fork.
6. 6. Serve the cooked vegetables and chickpeas over the bed of couscous, garnished with chopped fresh cilantro.