Man cannot live on chickpeas alone. In their naked cooked state they can be a little unappetising. But they remain a healthy, cheap food.  Roasted in olive oil with a little salt and they become delicate and nuanced. Crispy on the outside and soft on the inside.  They make a great snack and a good sidekick for an evening aperitif. Babies love to munch on them too!

 

This couscous dish stands well alone or as a hot or cold accompaniment to fish or meat.

Ingredients

  • 1 can cooked chickpeas
  • 3 tablespoons of olive oil
  • 1 cup couscous (uncooked measure)
  • 2 tablespoons golden sultanas
  • a handful of fresh vine tomatoes
  • salt and pepper to taste
  • handful of chopped fresh basil

Plus 1 quantity spice mix (see below)

Spice mix (vary as desired) also see a previous post using a spice mix…

  • 1 teaspoon white pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground all spice
  • 1/2 teaspoon cinnamon
  • 1 tablespoon walnut oil
  • 2 tablespoons olive oil
  • a little sea salt

Preheat the oven to 350f.  If using canned chickpeas rinse them well in cold water and drain in a colander. In the meantime, using a bowl big enough to handle the chickpeas, make the spice mix blending the ingredients together with the oils. Coat the chickpeas with the spice mix and let sit for a few minutes.  Spread the coated chickpeas evenly in a single layer on a roasting pan shaking them around a little to make sure the spice mix is well distributed. Sprinkle a little salt over them. Roast for 20-25 minutes until the skins start to become papery and dry.

While waiting for the chickpeas make the couscous – follow the instructions on your particular brand of couscous!  While you wait for the couscous to fluff up, set it aside.

For the tomatoes, plonk them a in a bowl of boiling water for a minute, then plonk them in a bowl of cold water for a minute. You will then be able to drain them and easily remove the skins. (This works well for peaches too). Cut the tomatoes into quarters or halves depending on their size and set aside.  Submerge the sultanas in a little warm water for a few minutes too. Then drain them and set them aside. This will plump them up nicely.

Once the chickpeas are roasted to your liking take them out of the oven and allow to cool a little so they don’t break apart too much when handled. Then assemble your dish. In a serving dish mix the warm couscous with a little butter, add the chickpeas, the sultanas and the tomatoes. Sprinkle with some torn up fresh basil and serve warm or cold.