Cumin-Spiced Chickpeas and Carrots on Couscous

By sz8jm9

Cooking Light August 2011
WW Pts Plus = 11

Nutritional Information Amount per 4 servings

Calories: 420
Fat: 12.8g
Saturated fat: 0.9g
Monounsaturated fat: 6.7g
Polyunsaturated fat: 3.2g
Protein: 12.7g
Carbohydrate: 64.5g
Fiber: 8.8g
Cholesterol: 0.0mg
Iron: 2.6mg
Sodium: 586mg
Calcium: 66mg

Ingredients

• 1/2 cup organic vegetable broth
• 1 tablespoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon tomato paste
• 2 (15 1/2-ounce) cans chickpeas rinsed and drained
• 3 tablespoons canola oil, divided
• 1 cup chopped red bell pepper
• 1 cup julienne-cut carrots
• 1 jalapeño pepper, finely chopped
• 1 teaspoon cumin seeds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground red pepper
• 6 garlic cloves, minced
• 4 cups warm cooked couscous (about 2 cups dry)
• 1/2 cup cilantro leaves
• Lemon wedges (optional)

Preparation

Step 1

1. Combine the first 4 ingredients, stirring with a whisk.

2. Dry chickpeas thoroughly in a single layer on paper towels. Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper, carrots, and jalapeño to pan, and stir-fry for 2 minutes or until vegetables are slightly tender. Add cumin seeds and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds. Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat. Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.