This is hearty enough for an entree because of the beans, but also makes a nice side dish. It has a fair amount of heat to it, so if you don't like spicy, use a lot less cayenne, or maybe no cayenne. The dish is flavorful enough to do fine without the heat, I'm sure. It goes really well with beer or a chenin blanc or viognier-type wine. Note: the original recipe called for all chickpeas, in double the amount below. But I think using the two kinds of beans for variation in texture and flavor works better.
Ingredients
- 1/2 cup vegetable stock
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon tomato paste
- 1 can chickpeas (garbanzo beans), rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 2 tablespoons canola oil, divided
- 1 cup chopped red bell pepper
- 1 cup thinly sliced carrots
- 1 teaspoon cumin seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cayenne
- 2 cups warm cooked couscous (about 1 cup dry)
- 1/4 cup cilantro leaves
Directions
1. Combine the first 4 ingredients in a bowl, stirring with a whisk.
2. Dry chickpeas thoroughly in a single layer on paper towels. Dry the cannellini beans separately.
3. Heat 1 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove them with a slotted spoon.
4. Do the same with the cannellini beans... they may take less time to brown slightly.
5. Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper and carrots to pan, and stir-fry for 3 minutes or until vegetables are slightly tender.
5. Add cumin seeds and the next 4 ingredients to pan, and stir-fry for 30 seconds. Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat.
6. Serve over couscous, and top with cilantro. Yum.
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Comments
great idea!
I made this tonight. Great recipe! I added some baby corn to the vegetable mix, and that made it even better.
It's actually not that hard to make your own vegetable stock. Just take the carrot peels, pepper stems / seeds, cilantro stems and any other veggie scraps sitting in your fridge and simmer them in a pot of water for about 20 minutes.
i'm usually too lazy to make my own stock, so i use trader joes organic low sodium vegetable stock. its a full strength liquid that comes in a paper cube, like soymilk does. swanson's canned vegetable stock is fine, too (but really salty).
What do you use for vegetable stock? Homemade or some kind of powder/cube?