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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 5 |
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Directions: To prepare dried chickpeas, sort through them, discarding any pebbles
or other foreign material; rinse thoroughly. Put them in a saucepan
with 2 cups of water and bring to a boil. Boil for 2 minutes; cover
and let stand for 1 hour. Drain thoroughly. Return to saucepan.
Add 3 cups of cold water and bring to a boil. Cover and simmer about
1.5 hours, adding hot water occasionally to keep them covered with
water. Add a pinch of salt and continue simmering for 30 to 45
minutes or until tender.
If using canned chickpeas, discard liquid, rinse and drain.
Vegetable preparation Heat oil in a very large skillet over low heat.
add onions and cook, stirring, until soft but not browned. Add cumin
and garlic and saute for 30 seconds. Add chickpea liquid or water
(about 3 cups), salt and pepper and bring to a boil. Cover and simmer
for 15 minutes. Add carrots and simmer for 15 minutes. Add tomatoes,
zucchini, and chickpeas. Cover and simmer for 15 minutes. Uncover and
simmer for 5 more minutes. Remove vegetables with a slotted spoon and
keep warm. Reserve 1.5 cups of the vegetable broth for cooking the
couscous and keep it warm. Boil the remaining vegetable broth,
stirring often, for about 5 minutes to concentrate its flavor. Whisk
in tomato paste and taste for seasoning.
Quick Couscous Preparation In a medium saucepan combine reserved
vegetable broth and 2 tbsp. olive oil or butter. Bring to a boil.
Stir in couscous, salt, pepper, nutmeg and cloves. Cover pan
immediately and let stand, off heat, for 5 minutes. Pour remaining
olive oil over couscous or cut remaining butter in small pieces and
scatter over couscous. Cover and let stand for 1 minute. Fluff
couscous with a fork to break up any lumps, tossing it until oil or
butter is absorbed. Taste and adjust seasoning. Cover and keep warm.
To serve, pile couscous in a cone shape on a large platter. Spoon
some of the vegetables around sides and serve the remaining
vegetables and broth from a bowl or tureen. Serve in shallow bowls
so that each person can moisten his or her couscous with broth to
taste. Accompany with hot pepper sauce.
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