Moroccan Chickpea Bowl
with couscous and cucumber kale salad
Ingredients
- Chickpeas
- Couscous
- Diced Tomatoes
- Kale
- Lebanese Cucumber(s)
- Greek Yogourt 2%
- Vegetable Broth Cube(s)
- Yellow Onion(s)
- Spice Mix(cumin powder,cinnamon powder,garam massala powder)
Necessary elements
pan, pot, strainer, bowls
1. Drain and rinse the chickpeas. Cut the cucumber into small pieces. Chop the kale and onion.
2. Heat a drizzle of oil in a pan over medium high heat. Cook the onion 3-4 minutes. Add the chickpeas, spices and tomatoes. Add salt and pepper. Cook over medium heat for 6-8 minutes. Add 1 tbsp of sugar to cut the acidity of the tomato.
3. Bring a pot with 1 2P | 1.5 3P cups of water and the broth cube to a boil. Pour the couscous, cover and remove from the heat. Let the couscous absorb the liquid for 5-6 minutes.
4. Put the kale in a bowl with a pinch of salt and 1 tbsp of sugar. Massage the kale with your hands until it becomes humid. Add the cucumbers, 1-2 tbsp of cider or wine vinegar and a drizzle of oil. Mix.
5. Serve the couscous in a bowl and garnish with the chickpeas, kale salad and yogurt. Bon appétit!