Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 medium red onion (chopped)
  • 1 yellow bell pepper (chopped)
  • 1 carrot (chopped into cubes)
  • 2 cloves garlic (minced)
  • salt & pepper (to taste)
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ½ teaspoon celery salt
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • cayenne pepper (optional, to taste)
  • 1 cup frozen peas
  • 14 oz chickpeas (garbanzo beans) (one can, drained)
  • 6 Peppadew Piquante peppers (chopped, mild or hot)
  • 1½ cups chicken stock (or vegetable stock)
  • A good handful fresh parsley (chopped)
  • 1 cup instant couscous

Instruction

  • In a medium-size skillet heat the oil over medium heat.
  • Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
  • Add the garlic, sauté another minute.
  • Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
  • Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas.  Followed by the stock, scraping any brown bits from the bottom of the pan.
  • Add the chopped parsley and stir in the couscous.  Remove from heat and let stand 5 minutes or until liquid is absorbed.  Fluff and serve.