Spicy chick peas with couscous and orange salsa
From: Just For Starters
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Spicy chick peas with couscous and orange salsa
- Prep time:
- 30 mins, plus 20 mins soaking time
- Cook time:
- 1 hrs 10 mins
- Serves:
- 6
Enjoy a taste of the Middle East with this colourful, flavourful dish
Ingredients
Main:
- 3 tbsp Olive oil
- 2 Onions, sliced
- 1 tbsp ground Coriander
- 1 tsp ground Cumin
- 1 tsp ground Ginger
- 1 chilli, finely chopped
- 3 cloves Garlic, chopped
- 2 Bay leaves
- 350g cooked Chickpeas, (or tinned, drained)
- 400g tin tinned chopped tomatoes
- 350ml vegetable stock
- 2 tbsp tahini
- black pepper
For the couscous:
- 450ml vegetable stock
- black pepper
- 150g Couscous
- 2 tbsp Olive oil
- 3 Spring onions, finely chopped
- 1 red pepper, finely diced
- 4 Dried apricots, diced
- 25g pistachio nuts, shelled
For the salsa:
- Grated zest and chopped flesh of 1 large Oranges
- 3 Spring onions, finely chopped
- 2 Tomatoes, diced
- half a Cucumber, diced
- 4 Dried apricots, diced
- 1 chilli, finely chopped
- 2 tbsp chopped Mint
- juice of half a Lemons
- 1 tbsp Sesame seeds, dry-fried
Method
1. Preheat the oven to 180°C/gas 4.2. First cook the chick peas. Heat the olive oil in a casserole dish. Fry the onion gently for 5 minutes until softened. Add the coriander, cumin, ginger, chilli, garlic and bay leaves. Stir and cook for 2-3 minutes until fragrant.
3. Add the chick peas, chopped tomatoes and stock. Season with salt and freshly ground pepper. Bring to the boil, cover and transfer to the oven to simmer for 1 hour.
4. After the chick peas have simmered for half an hour start making the remaining dishes. First make the couscous. Add the stock to the couscous in a large bowl and leave for 20 minutes to absorb the liquid.
5. Season the softened couscous with salt and pepper. Mix in the olive oil, spring onion, red pepper, dried apricot and pistachio nuts.
6. Make the salsa by mixing together the orange flesh and zest with the spring onions, tomato, cucumber, dried apricots, chilli, mint and lemon juice in a bowl. Stir in the dry-fried sesame seeds.
7. Serve the chick peas on a bed of the couscous surrounded by the orange salsa.
Comments & Ratings
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Latest Comment
I didn't make the salsa as I was cooking just for me and couldn't be bothered! And the recipe doesn't seem to tell me what to do with the tahini...but as I didn't have any anyway it just got left out! But even without it, the flavours of this dish were fabulous this is definitely going to be made again.