Creamy harissa chickpea couscous
Ingredients
serves 2- ½ tbsp olive oil
- ½ onion, finely chopped
- 1 pepper, chopped
- 1 garlic clove, minced
- ½ tbsp tomato paste
- 1 tbsp harissa paste
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp sea salt, to taste
- 1 400g can chickpeas, drained and rinsed
- 90g giant couscous
- 300ml vegetable stock
- 150g cherry tomatoes
- 50ml soya or oat cream
- 60g spinach
- Small handful fresh coriander, chopped
- Juice of ½ lemon
Directions
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- In a large pan, heat the olive oil over medium heat. Add the onion and pepper and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute. Stir in the tomato paste, harissa, cumin, smoked paprika and salt, and cook for 2 more minutes. Stir in the chickpeas.
- Stir in the couscous until coated. Add the vegetable stock, bring to a simmer and cook for 4 minutes, stirring occasionally, until the couscous is almost cooked through. Add a few tbsp water as needed.
- Stir in the tomatoes and cream. Cook for 3 minutes, until heated through and the couscous is cooked. Stir in the spinach until wilted.
- Remove from the heat and stir in the lemon juice and coriander. Serve topped with an extra sprinkle of coriander.
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