braised carrots and chickpeas over pearl couscous
We love vegetarian dishes, and this braised vegetable dish is perfect over pearl couscous, rice, or your choice of grains. If you don't care for tahini, you can use a spicy yogurt sauce instead. We love tahini sauce, and there are many recipes online. Cook time does not include couscous cooking time.
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prep time
20 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound carrots, thinly sliced
- olive oil for coconut oil
- 1 medium onion, finely chopped
- 2 teaspoons mild paprika (not smoked)
- 1 teaspoon ground cumin
- 1/8 - 1/4 teaspoon ground cinnamon
- 1/4 - 1/2 teaspoon ground ginger
- 2 cans diced tomatoes with juice
- 2 cans chickpeas, rinsed and drained
- 1 cup raisins
- salt and pepper
- 1 cup pearl couscous, cooked
- fresh cilantro leaves
- toasted almonds
How To Make braised carrots and chickpeas over pearl couscous
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Step 1Halve (or quarter, depending upon thickness) carrots and then cut in half crosswise. Braise carrots in 2 Tbsp oil along with chopped onion. Cook until onions are tender.
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Step 2Add spices to the carrot/onion mixture and cook for approximately 10 seconds. Add the chickpeas, tomatoes, raisins, and 1 cup of water. Season the mixture with salt and pepper, bringing it to a boil. Reduce the heat, cover, and simmer until carrots are slightly tender.
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Step 3Cook couscous (or your choice of grain) and season with salt and pepper. Add couscous to a plate and spoon the carrot/chickpea mixture over the top. Garnish with fresh cilantro and toasted almonds. If desired, drizzle tahini or yogurt sauce over the top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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