Orange Couscous Quinoa, Tomato Chickpea Recipe

Chickpea Recipes such as this Orange Couscous Quinoa, Tomato Chickpea Recipe, in particular, is one great make-ahead-dish and actually tastes better the next day. I found this out quite by accident, as I had it for lunch the day after I made it and knew, that though the dish was good the night before, without a shadow of a doubt, it was much, much better after it sat for a day.

 

This chickpea recipe was inspired by a chicken dish with similar ingredients. I have since changed it considerably and veganized it, as well.

 

We were invited to dinner one evening at the home of friends. As I approached the buffet, a large platter of rice was topped with this beautiful chicken mixture. It looked absolutely scrumptious. When I began to eat, I expected my forkful of chicken (this was pre-vegan days) to be a hot dish. Well, I can tell you my tastebuds were quite stunned that it was cold. Refrigerator cold. I just didn’t expect it.

 

However, after getting used to the unusual surprise of this cold dish, I rather liked it. I made it many times for company after that. Then, after I changed my way of eating, it was relegated to the back of the recipe files. One day, when I was looking for a main dish to serve to friends, I thought of that dish and reasoned that I could probably veganize it –– which I promptly did. It’s a keeper now. I urge you to try it. 

 

 

Orange Couscous Quinoa Tomato Chickpea Recipe
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Description
  1. Carol Fitzgerald
Ingredients
  1. 1 (15-ounce) can chickpeas, drained and rinsed
  2. 2 fresh medium tomatoes, diced
  3. 1 1/4 teaspoon ground cinnamon
  4. 1 1/4 teaspoons ground cumin
  5. 1 1/4 teaspoon ground nutmeg
  6. 1 teaspoon curry powder
  7. A squirt of Agave sweetener, about a tablespoon
  8. 1 medium red onion, diced
  9. 4 green onions, sliced thin
  10. 1 garlic clove, minced
  11. 1 cup vegetable broth
  12. 1 cup orange juice
  13. 1/4 cup fresh parsley, chopped
  14. 1 orange, washed and sliced
  15. 1 cup couscous
  16. 1 cup quinoa
  17. Sea Salt and freshly ground pepper to taste
Instructions
  1. Saute red onion and garlic in enough oil, just to cover bottom of pan. Cook until soft and translucent, about 2 minutes.
  2. Add spices: cinnamon, cumin, nutmeg and curry. Stir together until well mixed. Add the squirt of Agave sweetener.
  3. Add tomatoes and juice, chickpeas, vegetable broth, orange juice, parsley and orange slices. Bring to a boil for about two minutes.
  4. In two separate pots, because their cooking times vary, cook couscous and quinoa. Actually, the couscous just needs boiling water poured over it and time allowed for it to fluff up.
  5. Mix both grains together along with the sliced green onions and serve tomato mixture over the couscous and quinoa mixture.
Vegan Recipes http://veganrecipesforhealth.com/
Carol Fitzgerald
carobi5@icloud.com
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