Chickpea and zucchini curry with couscous is a dish rich in flavors and aromas, perfect for those who love spicy and nutritious cuisine. This recipe combines the creaminess of chickpeas with the sweetness of zucchini, all wrapped in a blend of aromatic spices that give depth and character to the dish. The couscous, with its lightness and versatility, completes the dish, making it balanced and ideal for a tasty lunch or dinner. Easy to prepare and full of healthy ingredients, this curry is a great veg dish that captivates with every bite!
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Let’s get to work and prepare the chickpea and zucchini curry with couscous together.
If you like recipes with chickpeas, here are a few to try!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 6 People
- Cuisine: Italian
Ingredients for the preparation of chickpea and zucchini curry with couscous
- 1 1/2 cups couscous
- 3 zucchini
- 14 oz canned coconut milk (in can)
- 18 oz cooked chickpeas
- 1 clove onion
- 1 tsp chili powder
- 3 tbsp extra virgin olive oil
- 1 tbsp curry
- 1 tsp ground ginger
- to taste salt
- 1 tbsp chopped parsley
Tools
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- Frying Pan
- Mixing Bowl
Steps for making chickpea and zucchini curry with couscous
Prepare the couscous according to the package instructions. I added 1 3/4 cups of very hot water, salt, a bit of oil, mixed, and covered for 10 minutes.
While the couscous rests, dice the zucchini and slice the onion. Cook the onion in a pan with a bit of oil and a splash of water. Add the zucchini, salt, and cook until they start to soften.
Add the cooked chickpeas and let them simmer for a few minutes. Add the coconut milk, not the drinking kind, but the fattier and creamier canned one. Scent with curry, season with chili and ground ginger. Cook for about ten minutes, then off the heat, enrich with chopped parsley.
Fluff the couscous with a fork and place it on a large plate, forming a crown. Pour the chickpeas and zucchini into the center and serve.
Storage and Variations
You can store the couscous with chickpeas and zucchini in the fridge for a couple of days.
VARIATIONS
VARIATIONS
