My SO isn’t a fan of eating when meat is not the central protein. I’m working on that slowly. It’s hard because he’s not exactly meat and potatoes.
Not saying that this dish will be of any interest to him. When SO works Monday evenings, I take advantage of the empty nest and plan on vegetarian. Mondays at work usually consists of me playing plenty of catch-up, but I try to make time to look up something to make.
Today, not so much. My sinuses are indicating that I might have something else brewing below so I took the day to work at home. This didn’t excuse bossman to give me an impossible assignment, when all I really wanted to do was lay down. Eleven hours of work later (you don’t quite have the advantage of ducking out when you want to when you work at home), I want something quick and easy.
This is wholly inspired by Channa Masala, a dish that’s special to me because it was one of the first vegetarian dishes I learned to cook while in college, when I ate mostly vegetarian (not the world’s greatest but you know).
Curried Chickpeas and Couscous
1 can of chickpeas, drained
1 can of diced tomatoes
1 onion, chopped
1/4 tsp Cayenne Pepper
1/2 tsp Cumin
1-2 Tbsp Curry powder
3/4 cup Couscous
1. Heat olive oil in medium saucepan. Add onions and cook until tender. Add cumin and cayenne pepper and fry until fully incorporated.
2. Add chickpeas and season with salt and pepper. I didn’t add too much salt because I didn’t drain the chickpeas.Sprinkle curry powder on top, combine.
3. Add diced tomatoes and bring to boil. Let boil for about 2-3 minutes, then throw in couscous. Remove from heat and let stand until couscous is cooked, 5 minutes tops.
Eat with yogurt or a side of bread or on its own. My first batch I added 1 Tbsp of Curry Powder but found that I wanted more. The amount if subject to your own taste preference.