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.
- Carol Fitzgerald
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 fresh medium tomatoes, diced
- 1 1/4 teaspoon ground cinnamon
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoon ground nutmeg
- 1 teaspoon curry powder
- A squirt of Agave sweetener, about a tablespoon
- 1 medium red onion, diced
- 4 green onions, sliced thin
- 1 garlic clove, minced
- 1 cup vegetable broth
- 1 cup orange juice
- 1/4 cup fresh parsley, chopped
- 1 orange, washed and sliced
- 1 cup couscous
- 1 cup quinoa
- Sea Salt and freshly ground pepper to taste
- Saute red onion and garlic in enough oil, just to cover bottom of pan. Cook until soft and translucent, about 2 minutes.
- Add spices: cinnamon, cumin, nutmeg and curry. Stir together until well mixed. Add the squirt of Agave sweetener.
- Add tomatoes and juice, chickpeas, vegetable broth, orange juice, parsley and orange slices. Bring to a boil for about two minutes.
- 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.
- Mix both grains together along with the sliced green onions and serve tomato mixture over the couscous and quinoa mixture.