John Myers
Ingredients for 2 servings:
- ½ small zucchini
- 50 g chickpeas, from the can
- 150 g leaf spinach, frozen
- 150 g couscous, instant
- 2 tbsp tomato paste
- ½ garlic clove(s)
- some cream or milk
- n. B. broth
- salt and pepper
- lots of Baharat
- some turmeric powder
- Oil for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
vegetarian
Thaw the spinach and chop the garlic. Chop the zucchini and fry with the garlic in a little oil. Meanwhile, prepare the couscous according to the package instructions. Drain the chickpeas, rinse with clean water, and let them drain. Add the chickpeas and spinach leaves to the zucchini in the pan and cook briefly. Add the couscous and heat through. Season to taste with tomato paste, baharat (quite a bit), turmeric (a little less), salt, and pepper. Add enough cream or milk and stock to make the mixture pleasantly thick. Season again before serving. Baharat is an Arabic spice blend made up of paprika, pepper, cinnamon, coriander, cumin, nutmeg, cloves, and cardamom, so you can also adjust the seasoning to your liking with the individual spices.
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