Dinners on two burners
Moroccan-Style Chickpea & Carrot Stew with Couscous
Chickpeas and carrots simmered with cumin, cinnamon and a little honey, served over couscous.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced into thin rounds
- 2 garlic cloves, chopped
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- a pinch of chilli flakes
- 1 tin (400 g / 14 oz) chickpeas, drained
- 1 tin (400 g / 14 oz) chopped tomatoes
- 150 ml (5 fl oz) water, plus 150 ml (5 fl oz) for the couscous
- ½ stock cube
- 1 tsp honey
- ½ lemon
- salt and black pepper
- 120 g (4 oz) couscous
- 2 tbsp natural yoghurt and 1 tbsp mixed nuts and seeds, to serve
Steps
- Heat the oil in the pan over medium heat. Add the onion and carrots and cook for 5 minutes, stirring.
- Add the garlic and spices and stir for 30 seconds.
- Add the chickpeas, tomatoes, 150 ml water, crumbled stock cube and honey. Cover and simmer for 12–15 minutes until the carrots are tender and the sauce has thickened.
- Meanwhile, bring 150 ml water to the boil in the pot with a pinch of salt. Put the couscous in the bowl, pour over the water, cover with a plate and leave for 5 minutes, then fluff with a fork.
- Season the stew with salt, pepper and lemon juice. Serve over the couscous with a spoonful of yoghurt and the nuts and seeds.
Swaps & variations
- A diced courgette works instead of one of the carrots; add it after 5 minutes of simmering.
- Stir in two handfuls of spinach at the end.
- A handful of raisins, added with the tomatoes, gives a sweeter stew.