Arabic chickpea pan

Ingredients for 2 servings:

• 1 tbsp garam masala
• 1 tbsp tandoori masala
• 1 large onion(s), chopped
• 1 can chickpeas
• 1 can kidney beans
• 1 can of tomatoes, chopped
• 200 g leaf spinach
• 1 handful of lemon balm
• 250 g couscous
• ¼ liter of water
• Salt
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, inexpensive, quick

Sauté the onion until translucent, then briefly add the spice mix (curry powder and hot chili powder can be used as substitutes). Drain the chickpeas and beans and heat them 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 pinch of salt to taste. Bring the water to a boil. Mix the couscous with a pinch of salt. Stir in the boiling water and wait until it is absorbed. Stir in oil to taste and serve with the vegetables. Potatoes or rice are also suitable instead of couscous.