A very tasty and easy-to-make dish, the chickpea and vegetable curry with couscous is delicious and fragrant. Completely plant-based, it’s great both hot and cold, with a creamy and enveloping coconut milk sauce. Let’s get to work and prepare the chickpea and vegetable curry with couscous together.
If you like chickpea recipes, here are some super tasty ideas.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All Seasons
Ingredients for Preparing the Chickpea and Vegetable Curry with Couscous
- 1 1/2 cups cooked, boiled chickpeas
- 2 zucchini
- 2 carrots
- 1 onion
- 4 tablespoons extra virgin olive oil
- 1 tablespoon curry
- 1 teaspoon ground chili pepper
- to taste salt
- A few leaves basil
- 1 can of coconut milk
- 1 lemon zest
- 14 oz couscous
- 2 cups hot water
- to taste salt
- lemon zest
- 2 tablespoons extra virgin olive oil
Tools
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- Pan
Steps for Preparing Chickpea and Vegetable Curry with Couscous
Slice an onion and sauté it in a pan with a drizzle of oil. Wash and cut the zucchini into pieces. Clean and grate the carrots. Add the vegetables to the onion. Add the can of coconut milk, curry, chili pepper, salt, and cook for 6-7 minutes. Add the boiled chickpeas, lemon zest, and let it absorb the flavors for a few minutes. At the end of cooking, add the basil.
Prepare the couscous following the package instructions. I added very hot water, oil, salt, and grated lemon zest. I mixed and covered for about ten minutes, then fluffed with a fork.
Place the couscous on a large serving plate forming a ring. Pour the chickpea and vegetable curry in the center. Drizzle with a final raw oil and serve.
Storage
You can keep the dish well covered in the fridge for two or three days.
FAQ (Frequently Asked Questions)
What vegetables can I use?
All seasonal ones
If I don’t like couscous?
You can replace it with boiled rice flavored with lemon peel.
