Both of my boys ate this! My husband and Deuce said they enjoyed it. Ace wouldn't admit it, but ate it with no complaints. I served it with chicken on the side, for my family, but it was filling enough, for me, without the meat.
Ingredients
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon each – chili powder and cumin
- 1 teaspoon each – turmeric and garam masala
- 1 teaspoon sea salt
- dash of each -cinnamon and cayenne (to taste)
- 2 14-ounce cans chickpeas
- 2 14-ounce cans fire roasted diced tomatoes
Bowls:
- cucumbers
- couscous
- mint, parsley, cilantro
- yogurt or hummus
- olive oil
- lemon juice
- toasted pita wedges
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas (drained) – stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.
- Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients.
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