If you, like me, have had a tin of chickpeas malingering at the back of your cupboard for a while, this is an excellent way of using them… I’d even go so far as to say that if you do not have such a tin then you should go out and purchase one specially. Now now, don’t look at me askance (Rosanna), chickpeas can be tasty. As well as being protein-rich. And it’s always good to have a vegetarian (actually, this is even vegan if you omit the honey) dish to add to your repertoire. Chop and change whatever veg you fancy or have.
Also, a word about the couscous: it’s vastly underrated; tastes really good mixed in with some vegetable stock!
And thirdly: apparently it’s pronounced “Ta-jean” and does not rhyme with “bikini”. Don’t say I never help you out.
2-3 tbsps olive/vegetable oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground turmeric
½ tsp chilli flakes
2 large potatoes, chopped into chunks
1 x 400g can chopped tomatoes
1 x 400g can chickpeas, drained
Handful of raisins
2 tbsp tomato purée
2 large carrots, sliced
2 tomatoes, chopped
1 cup frozen peas
1 tsp honey
Good squeeze lemon juice
1 vegetable stock cube
- Heat oil in a large pan. Cook onion gently in a large pan for 5–10 minutes. Add garlic, spices, chilli flakes. Stir for 1 minute. Add more oil. Stir 2-3 minutes.
- Add tinned tomatoes, water, chickpeas, raisins, purée. Boil and stir then simmer gently on low heat for 15 minutes. Add potatoes, carrot, sugar/honey, lemon, seasoning.
- Boil then reduce heat. Simmer 20-30 minutes until veg are tender but hold shape, and you have a thick sauce. Add in peas and tomatoes about 10 minutes in. Add more water/purée if needed. Season. Taste. Adjust.
- Crumble the stock cube and mix it into the couscous. Pour the boiling water over it. Cover. Leave 5 minutes. Fluff it up with a fork.