Vegetarian curry with chickpeas and couscous

This vegetarian curry with chickpeas and couscous is a very complete dish, suitable for vegans that provides us with all the necessary amino acids.

Did you know that legumes are poor in one amino acid, methionine, and rich in another, lysine, so we will make the dish complete from the protein point of view if we add a cereal, in this case couscous, which is rich in methionine and poor in lysine? this is called protein complementarity, both foods complement each other and increase the protein quality of the dish.

Besides, this dish has a lot of vegetables so it will provide you with more fiber and vitamins and minerals. Use your imagination and use whatever you have in the fridge, for example, why not cauliflower, carrots or beans? they are all delicious.

INGREDIENTS: ( 4 servings)

• 230 gr of chickpeas boiled (you can also use lentils or a mixture)
• 1 cup of whole wheat couscous or normal
• 1/2 zucchini
• 1 spring onion
• 2 cloves garlic
• 1 fresh ginger nut
• 1 chili pepper (optional)
• 200 gr of pumpkin
• 100 gr broccoli
• 2 tablespoons of homemade tomato sauce
• 1 teaspoon curry
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• Some coriander leaves
• 1 teaspoon salt
• 4 tablespoons of Aove
• Water to cover the stew (or vegetable broth)
• 1 cup vegetable stock

STEP BY STEP RECIPE:

1. Peel and dice the zucchini and squash, wash the broccoli and cut into small pieces.
2. Peel the garlic cloves and ginger and chop, as well as the onion.
3. In a saucepan, pour the olive oil, heat over medium heat and brown the garlic and ginger, then add the onion and cook for 5 minutes.
4. Add the rest of the vegetables, add half a teaspoon of salt, stir and sauté for another 5 minutes.
5. Add the spices, curry, turmeric and cumin, turn up the heat a little and stir so that everything is well integrated and lightly toasted to enhance its flavor and aroma.
6. Put the cooked chickpeas, washed and drained, and stir, cover with vegetable broth, just above the vegetables and add the other half teaspoon of salt and cook over medium heat for 10 minutes. If the broth evaporates too quickly, lower the heat and add a little more. The stew should be juicy but not like a soup.
7. Taste and adjust if necessary by adding more salt.
8. While the stew is cooking, heat a cup of vegetable stock in the micro. Put the couscous in a dish, pour over the very hot broth, a little salt and cover. In about 3-5 minutes the broth is absorbed, uncover, you can season with rass al hanout, or not, to taste, add a drizzle of oil and stir carefully.

Serve on a plate this delicious Vegetarian curry with chickpeas and couscous integral better, at the base.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum