Lunch · African
African spiced chickpea and couscous bowl
Warmly spiced chickpeas over couscous with roasted carrots and a smoky paprika oil.
- Serves
- 2
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 300 g carrot, sliced
- 1 tbsp olive oil
- 400 g canned chickpeas, drained
- 1 tsp paprika, smoked
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 150 g couscous, uncooked
- 180 ml vegetable broth
- 20 g fresh parsley, chopped
Method
Heat the oven to 200°C (400°F) and roast the carrots with 1 teaspoon of the olive oil for 20 minutes until tender.
Warm the remaining olive oil in a pan and cook the chickpeas with the smoked paprika, cumin and cayenne for 5 minutes.
Bring the vegetable broth to a boil, pour over the couscous, cover and let stand for 5 minutes.
Fluff the couscous with a fork.
Build bowls with couscous, roasted carrots and spiced chickpeas, then scatter with parsley.