Arabian Chickpea Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon garam masala
- 1 tablespoon tandoori masala
- 1 large onion (s), chopped
- 1 can chickpeas
- 1 can tomato (s), chopped
- 1 can kidney beans
- 200 g spinach leaves
- 1 handful lemon balm
- 250 g couscous
- 0.25 liter ¼ water
- salt
- some oil
Print Recipe
Pin Recipe Instructions
- Sweat the onion until translucent, briefly fry the spice mixes (curry and hot chili powder can be used as a substitute). Drain the chickpeas and beans, let them get hot with the onions for 2 minutes.
- Add the tomatoes and spinach and simmer for 10 minutes. Just before serving, add the lemon balm and a little salt to taste.
- Bring the water to a boil. Mix the couscous with a pinch of salt. Stir in the boiling water and wait for it to be absorbed. Stir in oil to taste and serve with the vegetables. Instead of couscous, you can also use potatoes or rice.
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