John Myers
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Chickpea Vegetables with Almond Couscous & Saffron Cream
The perfect chickpea vegetables with almond couscous & saffron cream recipe with a picture and simple step-by-step instructions.
Chickpea vegetables:
- 2 Shallots
- 2 Garlic cloves
- 1 Carrot
- 1 size Potato
- 1 Red pointed peppers
- 80 g Broad beans fresh
- 4 Figs dried
- 2 tbsp Extra virgin olive oil
- 200 ml Tomatoes happened
- 300 ml Vegetable broth
- 1 tsp Cumin
- 1 tsp Coriander
- 4 Cloves
- 1 tsp Telly cherry pepper
- 1 tsp Cinnamon powder
- 1 tsp Red chilli flakes
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 tsp Fenugreek powder
- 1 small Lime fruit juice
- 1 small can Chickpeas
Saffron cream:
- 3 tbsp Water
- 1 Knife point Saffron threads
- 200 g Sour cream 10% fat
- 2 tbsp Extra virgin olive oil
- 2 tbsp Lime zest
- 2 tbsp Salt
- 2 tbsp Telly cherry pepper
- 2 tbsp Red chilli flakes
Almond couscous:
- 2 tbsp Almonds completely unpeeled
- 2 tbsp Butter
- 360 g Couscous fine
- 900 ml Vegetable broth
- Chopped parsley
Chickpea vegetables:
- Peel the onions, garlic, potatoes and carrots. Cut the onions into wedges, grate the garlic. Dice the potato and carrot. Clean, wash and roughly cut the peppers. Peel the broad beans, rinse with cold water. Dice the figs.
- Finely grind the cumin, cloves and pepper. Drain the chickpeas and rinse with cold water. Heat olive oil in a saucepan and fry the onions and garlic in it. Then add the potatoes, carrots, peppers, beans, figs and tomato puree. Then deglaze with vegetable stock and stir in the ground spices, cinnamon and chilli. Cook everything with the lid on for 15 minutes! Then add the chickpeas and season with lime juice, seasoned salt, garlic pepper and fenugreek.
Saffron cream:
- Bring the water to the boil briefly and pour over the saffron! Let cool down. Mix with sour cream, olive oil, salt, pepper and chilli. Wash the lime in hot water and add the peel. Then add the saffron with the water and stir well!
Almond couscous:
- Coarsely chop the almonds and toast them in a tablespoon of butter. Put aside. In the same pot, bring the vegetable stock with couscous to the boil. Turn off the stove and let it steep for 10 minutes. Then stir in the remaining butter and almonds!
- Now spread the couscous on plates, spread the chickpea vegetables around them, sprinkle with parsley and serve with saffron cream in a separate bowl!
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