Chickpea Couscous Curry
A hearty vegan dish that will surely get you through winter!
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 578kcal
Knife
Colander, for draining
Saucepot
Spatula
- 1 tbsp olive oil
- ½ cup onion chopped
- ½ cup carrots chopped
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 1 tbsp curry powder
- 14 oz can chickpeas rinsed drained
- 1 cup vegetable stock
- 2 ½ cups coconut milk
- ¾ cup couscous
- 3 tbsp coconut sugar
- 1 tbsp lime zest finely grated
- salt to taste
- chopped coriander for garnish, optional
- lime wedges for serving, optional
In a large saucepot, heat oil over medium-high heat.
Add onions, carrots, garlic, and ginger.
Cook stirring for 4-5 minutes.
Add curry spices and cook for 30 seconds.
Add chickpeas and stir to coat.
Pour in vegetable stock and coconut milk. Bring to a simmer.
Add couscous, coconut sugar, lime zest, and simmer occasionally simmering for 15 minutes.
Remove from the heat and season to taste with salt.
Serve warm, garnished with chopped cilantro.
Calories: 578kcal | Carbohydrates: 57g | Protein: 13g | Fat: 36g | Saturated Fat: 27g | Sodium: 564mg | Potassium: 632mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2829IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 7mg