A new year means a new beginning and time for new health goals. In order to get back to our healthy habits, I created this simple & delicious dish for people to slowly transition into eating more healthy food after the long festive season.
COOKING TIME: 2 HRS 30 MIN SERVES: 4 DIFFICULTY: EASY
- 300 grams couscous
- 300 grams chickpeas
- 2 tbsp turmeric powder
- 1 tbsp garlic powder
- 100 ml sour cream
- 1 large tomato
- 3 tbsp water
- 300 ml boiling water
- 2 tbsp butter
- 1 cube dried vegetable stock
- 1 tsp chicken spices
- Mint leaves
- 2 tsp Salt
COUSCOUS RECIPE METHOD:
In a pot, boil 300 ml of water.
Add vegetable stock, salt, butter and chicken spices to the boiling water and stir.
Lower the heat and pour 300 grams of couscous.
Let the couscous sit in the boiled water for 10 minutes.
Remove from heat and let it cool.
CHICKPEA RECIPE METHOD:
Before cooking, soak the chickpeas in warm water for 1 hour.
Put the soaked chickpeas in a pot and pour 1litre of water then bring to vigorous boil for 1 hour
Add 1 tbsp turmeric powder to the chickpeas and salt.
Once cooked, drain excess water.
To prepare the chickpea soup:
Put 1 tbsp of butter in a sauce pan over medium heat.
Add a tomato and chopped garlic then simmer for 5 minutes until tomato is dissolved.
Add salt, garlic powder, 1 tbsp turmeric powder, sour cream and water in a bowl then mix.
Pour the mixture into the pan and stir.
Add the chickpeas to the soup and mix well.
Recipe created for The Refillery by Faith | Edenairs