Moroccan Beans
½ tsp | Chilli powder |
2 Tbsp | Olive oil |
1 | Onion, large, finely sliced |
1 tsp | Ground coriander |
400 g | Chopped tomatoes, canned |
1 tsp | Ground cumin |
½ tsp | Ground turmeric |
1 tsp | Ground paprika |
400 g | Chickpeas, rinsed and drained |
½ cup | Water, cold |
400 g | Four bean mix, rinsed and drained (Main) |
1 | Salt & freshly ground pepper, to season |
Broccoli Couscous
¾ cup | Water, boiling |
¾ cup | Couscous (Main) |
1 head | Broccoli, small, coarsely chopped (Main) |
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- Heat oil in a large frying pan, add sliced onion and cook for 8 minutes to soften. Add spices and cook for 2 minutes more. Add tomatoes and water then bring to the boil, turn down the heat and simmer for 5 minutes, stirring regularly.
- Add chickpeas and four bean mix and cook for 5 minutes more, stirring regularly. Season with salt and pepper, to taste.
- At the same time, place the couscous in a bowl and pour over boiling water. Cover and leave to steam and soften for 10 minutes. Cook broccoli in boiling, salted water for three minutes, then drain well.
- Fluff up couscous with a fork, stir through broccoli and season with salt and pepper to taste. Serve beside Moroccan beans.