Chick Peas Couscous

We are in Portugal for the next two weeks. The bad weather in England got to us and we took off for a sunnier life on Saturday. My friends Raquel and Rodrigo have come to visit us from Lisbon for a few days so we’ve been cooking…
In the summer, I like to cook family Mediterranean dishes. In France, we love Moroccan cuisine and it has become part of our food landscape for many years now.
I’ve made a simple chick peas couscous which goes wonderfully with barbecued chicken or merguez sausages.

Rodrigo is taking pictures for L’Artichaut this week.

serves 6-8
preparation: 3 hours

500 gr. chick peas
3 carrots
2 turnips
1/2 red pepper
1/2 green pepper
3 courgettes
1 tomato
2 tsp. tomato concentrate
1 onion
1 clove garlic
1 tsp. cumin
1 tsp. ground ginger
1 tsp. coriander
1/2 tsp cinnamon
salt, pepper, olive oil

You can use canned chick peas, but I prefer cooking with dry ones. Soak for 6 hours and change the water every two hours. Cook for 45 minutes until the peas are nice and soft.
In a pot, sweat the chopped onion and garlic in olive oil. Add the diced tomato, red and green pepper. Stir occasionally for a couple of minutes. Then add the halved and sliced courgettes, and the sliced carrots. Sweat a bit more and stir in the spices. Add the turnips and chick peas. Cover with water. Stir in the tomato concentrate and bring to boil.
Simmer on low-medium heat for 2 hours. Add a teaspoon of olive oil before serving with couscous grains.
You can collect a few tablespoons of the broth and mix it with one teaspoon of Harissa (Moroccan chilli paste) to season on the side.


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