Spicy Moroccan chickpea stew
with couscous, mint and cucumber slices
This simple Moroccan chickpea stew is hearty and packed with flavour. The addition of cucumber and mint will refresh your mouth while enjoying the tasty and spicy chickpeas.
Nice and quick!
Spicy red paprika powder
Fried tomato sauce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Bring 150ml of water to a boil. Place the couscous in a bowl and add the boiling water. Cover the bowl with a plate until the couscous is ready to be used.
Wash all the vegetables. Finely chop the onion and garlic. Cut the tomato into medium-size pieces. Drain the chickpeas and wash them under tap water.
Heat 1 tablespoon of oil in a frying pan and sauté the garlic and onion first, followed by the tomato, paprika-, cumin- and harissa powder. Season to taste and let it cook for 4 minutes. When the tomato starts to soften, add the fried tomato sauce, the tomato paste, the sriracha sauce and the chickpeas. Let it cook over medium heat for 8-10 minutes, while stirring occasionally so it doesn't burn.
Cut the cucumber into thin slices and drizzle it with some olive oil and salt to taste.
Take the plate off the bowl with the couscous and crumble the couscous with the help of a fork. Season it with finely chopped mint, 2 tablespoons of olive oil, garlic powder and salt and pepper to taste.