Chick-peas in chunky tomato sauce over cousco
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Chick-peas in chunky tomato sauce over cousco
  Vegetarian    Sauces    Beans  
Last updated 6/12/2012 12:48:21 AM. Recipe ID 9396. Report a problem with this recipe.
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      Title: Chick-peas in chunky tomato sauce over cousco
 Categories: Vegetarian, Rice/grains, Main dish, Bean
      Yield: 4 Servings
 
  1 1/2 c  Chopped onions
    1/2 c  Chopped carrot
      1 tb Plus 1 ts; minced garlic
      4 ts Olive oil
      1 cn (28-oz) Italian Plu tomatoes
           With juices
      1 cn (15 to 16-oz) garbanzo beans
           (chick-peas) rinsed, drained
    1/4 ts Dried oregano, crumbled
    1/4 ts Dried thyme, crumbled
    1/4 ts Dried crushed red pepper
    1/4 c  Chopped fresh parsley
      2 c  Water
  1 1/2 c  Couscous
 
  Combine chopped onion, chopped carrot, 1 Tbs. minced garlic and 1 tsp.
  olive oil in large non-stick skillet. Cover and cook mixture over low
  heat until vegetables are tender, stirring frequently, about 15
  minutes. Add tomatoes with juices, chick-peas, oregano, thyme, and
  red pepper and bring to boil. Stir mixture, crushing tomatoes with
  side of spoon. Reduce heat to low and simmer uncovered until sauce
  thickens and flavors blend, about 20 minutes. Add parsley. Season to
  taste with salt and pepper. (Can be prepared one day ahead. Cover and
  refrigerate. Rewarm over low heat before continuing.) Bring 2 cups
  water to boil in heavy medium saucepan. Stir in couscous. Remove from
  heat, cover and let stand 10 minutes. Fluff with fork. Heat remaining
  3 teaspoons olive oil in heavy skillet over low heat. Add remianing 1
  teaspoon minced garlic and cook 1 minute. Stir garlic and oil mixture
  into couscous. Season to taste with salt and pepper. Spoon couscous
  into shallow bowl, ladle tomato mixture over and serve.
 




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Recipe ID 9396 (Apr 03, 2005)

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