Date: Wed, 24 Sep 1997 10:26:25 -0700
From: "Lachman, Diane" (dlachman@path.org)
Curried Chickpeas and Zucchini with Cous-Cous
2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1 onion, chopped
2 cloves garlic, minced
2 small zucchini, sliced
2 small tomatoes, chopped
2 cups cooked chickpeas
2/3 cup raisins
1 cup cous-cous
1 1/2 cups reserved liquid from cooking chickpeas
"Dry fry" the spices a few minutes, stirring constantly. Add the onion
and garlic and saute in as much of your favorite saute liquid as
necessary to keep them from sticking. (I use reserved liquid from
cooking chickpeas.) When onions are translucent, add the zucchini. Cover
and cook a few minutes, steaming the zucchini somewhat. Add the
chickpeas, tomatoes, and raisins. Cook until the veggies are done to
your satisfaction.
In the meantime, boil 1 1/2 cups of liquid (water will do if you don't
have reserved cooking liquid or broth). Add the cous-cous, stir, remove
from heat, and let sit 5 to 10 minutes, until all the liquid is
absorbed.
Serve the curry over the cous-cous.
Variation: Substitute spinach for the zucchini (but this time of year,
of course, we're all desperately searching for zucchini recipes!).
kwvegan vegan