Chickpea medley with couscous


Just a variation of this recipe really
To serve One

1 small onion
2/3 can chickpeas (garbanzo beans)
2 tomatoes
1 tbsp lemon zest (I used frozen whole lemon - I buy unwaxed lemons and freeze them whole and grate them and store in the freezer)
6 large mint leaves torn up plus some smaller ones to decorate and serve
1 small apple
1 tbsp raisins
1 tbsp mixed fruit and nuts (I used a sprinkle pack that contained pichachio nuts, hazelnuts, almonds, cranberries, sultanas and blueberries)
1/4 cup couscous

Pour boiling water over the couscous and leave covered to absorb the water. Meanwhile slice the onion and fry until brown. Quarter the tomatoes and add with the chickpeas and grated lemon and stir to mix and warm through. Then add the 6 large torn mint leaves and combine. Switch off heat and leave in pan while you finish preparing the couscous
Chop the apple and add to the couscous with the raisins. Serve by putting to one side of plate and add the chickpea medley to the other side. Sprinkle with nuts and seeds and small mint leaves to serve.

No comments:

Post a Comment