Couscous with Spanish Spinach & Chickpeas
This Couscous with Spanish Spinach & Chickpeas rivals even the Best Pasta & Rice Dishes. Easy to make, packed with flavors and done in 25 min
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 onion
- 3 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika (1.50 grams)
- 1/2 tsp ground cumin (1 gram)
- 1/2 cup tomato sauce (115 grams)
- 2 cups spinach (200 grams)
- 1 cup cooked chickpeas (170 grams)
- 1 cup vegetable broth (237 ml)
- 1 cup couscous (150 grams)
- handful fresh parsley
- pinch sea salt
- dash black pepper
Instructions
- 1
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
- 2
Meanwhile, finely dice 1/2 onion and roughly chop 3 cloves garlic
- 3
After heating the olive oil for 3 minutes, add in the diced onion & chopped garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in a generous 1/2 tsp sweet smoked paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1/2 cup tomato sauce and simmer
- 4
After 3 minutes and the tomato sauce has thickened up, add in 2 cups roughly chopped fresh spinach, mix together until the spinach is just wilted, then add in 1 cup cooked chickpeas and season with sea salt & black pepper, gently mix together, then add in 1 cup vegetable broth and mix together, turn up the heat to a high heat, once it comes to a boil, add in 1 cup couscous, quickly mix together, place a lid on the pan and turn off the heat
- 5
After 5 minutes remove the lid from the pan, using a fork fluff up the couscous, then transfer into servng dishes and sprinkle with finely chopped parsley, enjoy!