Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, sicilian cauliflower-chickpea with couscous. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
A chickpea stew recipe packed with spices and served with fluffy wholewheat couscous. Cauliflower is super-high in both vitamin C and folic acid, both of which help our brains to think properly. Along with protein-rich chickpeas and wholewheat couscous, which is higher in fibre than.
Sicilian Cauliflower-Chickpea with Couscous is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Sicilian Cauliflower-Chickpea with Couscous is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook sicilian cauliflower-chickpea with couscous using 14 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Sicilian Cauliflower-Chickpea with Couscous:
- Get 1/2 onion
- Get 350 g cauliflower
- Make ready 1/2 teaspoon chili flakes
- Prepare 15 g fresh parsley
- Get 1/8 garlic clove
- Make ready 1/4 teaspoon ground cinnamon
- Get 25 g black olives (I prefer kalamata)
- Take 15 g raisins (no thanks)
- Prepare 1 can (400 g) egg tomatoes
- Get 1 can (400 g) chick peas
- Prepare 150 g whole grain couscous
- Make ready olive oil
- Prepare salt
- Prepare pepper
Steam the cauliflower in just enough water to coat the bottom of a pan. Then lightly sauté some nuts, fruit, and onions and toss with the "couscous". Wash and dry the fresh produce. Season with salt and pepper to taste.
Steps to make Sicilian Cauliflower-Chickpea with Couscous:
- Cut up the onion
- Add 1/2 tablespoon olive oil and brown the onion, cauliflower, chili in a pan with sea salt and a pinch of pepper
- Steam for 15 minutes until the cauliflower is soft (to taste)
- In the meantime, pluck the parsley, chop the garlic
- Add 1/2 tablespoon olive oil to a separate pan and drop in the garlic, parsley, and cinnamon, lightly brown for 1 minute
- Depit the olives, add them and raisins to pan and brown them also for 1 minute
- Add the tomatoes with 1/2 can of water to the garlic pan
- Clean and wash the chickpeas
- In a large bowl prep the couscous with boiling water
- When the couscous is ready, mix everything, fluff the couscous on a plate, and garnish with fresh parsley
Serve the finished tagine and finished couscous with the pita chips and remaining lemon wedges on the side. Season generously with salt and pepper. By this time, the cauliflower and chickpeas should be about done. Remove from oven and let cool briefly, then transfer to the same large bowl you used earlier. Absolutely lovely, I always look for great couscous recipes and this one is a keeper for the family.
So that’s going to wrap it up for this exceptional food sicilian cauliflower-chickpea with couscous recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
