Something chickpeas
with Almond Couscous and Yogurt Sauce
Warming and gently spiced harissa, give this dish its distinctive aroma and flavour. Tender chickpeas are braised in a sauce with eggplant and lightly sweetened with fig spread for a delightfully packed veggie meal you won't want to miss!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pois chiches
½ tasse(s)
Couscous
(Contient Blé)
56 g
Bébés épinards
1 pièce(s)
Oignon jaune
7 g
Persil
½ pièce(s)
Aubergine
3 cs
Sauce au yogourt
(Contient Lait)
4 cs
Base de sauce tomate
(Peut contenir Blé, Crustacés, Soya, Lait, Sésame, Poisson, Sulfites, Moutarde, Oeuf)
28 g
Amandes, tranchées
(Contient Amandes)
2 cs
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
2 cs
Tartinade de figues
(Peut contenir Soya, Crustacés, Lait, Sésame, Poisson, Sulfites, Blé, Moutarde, Oeuf)
1 cs
Mélange d'épices façon harissa
(Peut contenir Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient Lait)
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Add almonds to a parchment-lined baking sheet. Toast in the top of the oven, stirring halfway, until golden, 3-4 min. Transfer almonds to a plate. Reserve the baking sheet.
- While almonds toast, peel and cut onion into 1/4-inch pieces.
- Cut half the eggplant into 1/2-inch pieces (use all for 4 ppl). (TIP: Peel eggplant before cutting, if desired.)
- Add eggplant, half the Harissa Spice Blend and 1 tbsp (2 tbsp) oil to the same baking sheet used to toast almonds. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven, stirring halfway, until eggplant is golden and tender, 10-14 min. (Note: Eggplant will finish cooking in step 5!)
- Meanwhile, roughly chop spinach.
- Roughly chop parsley.
- Drain chickpeas, reserving chickpea liquid.
- Add half the stock powder, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- When couscous is tender, fluff with a fork.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, chickpeas and onions. Season with salt and pepper. Cook, stirring often, until onions are tender, 2-3 min.
- Add Harissa Spice Blend to the chickpeas and veggies. Stir to coat.
- Reduce heat to medium. Add tomato sauce base, remaining stock powder, roasted eggplant, half the fig spread (use all for 4 ppl), 1/2 cup (1 cup) water and 1/4 cup (1/2 cup) chickpea liquid.
- Cook, stirring occasionally, until veggies are soft and braise thickens slightly, 2-3 min. (TIP: For a lighter sauce consistency, add additional reserved chickpea liquid, 1-2 tbsp at a time, if desired.)
- Remove braise from heat. Add spinach. Season with salt and pepper. Stir until wilted, 30 sec.
- Stir almonds and half the parsley into couscous.
- Divide couscous and braise between bowls.
- Drizzle yogurt sauce and sprinkle remaining parsley over top.