Direct answer: Simmer chickpeas with onion, garlic, tinned tomatoes, cumin, cinnamon and paprika, then serve over fluffy couscous with lemon and yoghurt.
This Moroccan-inspired chickpea stew is cheap, filling and built almost entirely from cupboard ingredients. Couscous makes it especially quick because it only needs boiling water and a few minutes to steam.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1 x 400g tin chickpeas, drained
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp honey or sugar, optional
- 150g couscous
- 200ml boiling water or stock
- Lemon juice, salt and pepper
- Yoghurt or coriander, optional
Method
- Heat the oil in a saucepan and cook the onion for 6 minutes until soft.
- Add the garlic, cumin, paprika and cinnamon. Stir for 30 seconds.
- Add the chickpeas, chopped tomatoes, tomato puree and honey or sugar if using.
- Simmer uncovered for 15 to 20 minutes until thickened.
- Put the couscous in a bowl with a pinch of salt. Pour over boiling water or stock, cover and leave for 5 minutes.
- Fluff the couscous with a fork. Serve with the stew, lemon juice and yoghurt if using.
Notes
A tiny amount of cinnamon gives warmth without making the stew sweet. Add spinach at the end if you want more vegetables. For a thicker stew, crush some of the chickpeas with a spoon.
Storage: Cool the stew quickly and refrigerate for up to 3 days, or freeze it. Couscous is best made fresh but can be chilled and reheated until piping hot.