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1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 can (28 ounces) whole tomatoes, crushed
2 tablespoons tomato paste
1 cup cold water
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
Salt and black pepper, to taste
1/8 teaspoon crushed red pepper
3 cups cooked chickpeas or 2 cans (15 ounces each) chickpeas, drained
1 1/4 cups couscous
1 1/2 cups boiling water
1/4 cup chopped fresh parsley
1. In a large flameproof casserole, heat the oil over medium heat. Cook the onion, stirring often, for 10 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, tomato paste, cold water, cumin, thyme, salt, black pepper, and red pepper. Bring to a boil over high heat.
2. Reduce the heat to medium and simmer for 10 minutes.
3. Stir in the chickpeas and simmer for 10 minutes more. Taste for seasoning and add more salt or red pepper, if you like. If it seems too thick, add a little more water.
4. In a bowl, combine the couscous and boiling water. Let the mixture sit for 5 minutes.
5. Divide the couscous among 4 bowls. Ladle the chickpea mixture on top. (Save 1/2 cup chickpea mixture for the burgers.) Garnish with parsley.
1 large onion, chopped
2 cloves garlic, chopped
1 can (28 ounces) whole tomatoes, crushed
2 tablespoons tomato paste
1 cup cold water
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
Salt and black pepper, to taste
1/8 teaspoon crushed red pepper
3 cups cooked chickpeas or 2 cans (15 ounces each) chickpeas, drained
1 1/4 cups couscous
1 1/2 cups boiling water
1/4 cup chopped fresh parsley
1. In a large flameproof casserole, heat the oil over medium heat. Cook the onion, stirring often, for 10 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, tomato paste, cold water, cumin, thyme, salt, black pepper, and red pepper. Bring to a boil over high heat.
2. Reduce the heat to medium and simmer for 10 minutes.
3. Stir in the chickpeas and simmer for 10 minutes more. Taste for seasoning and add more salt or red pepper, if you like. If it seems too thick, add a little more water.
4. In a bowl, combine the couscous and boiling water. Let the mixture sit for 5 minutes.
5. Divide the couscous among 4 bowls. Ladle the chickpea mixture on top. (Save 1/2 cup chickpea mixture for the burgers.) Garnish with parsley.