Ingredients
- 1/2 cup organic vegetable broth
- 1 tablespoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon tomato paste
- 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
- 3 tablespoons canola oil, divided
- 1 cup chopped red bell pepper
- 1 cup julienne-cut carrots
- 1 jalapeño pepper, finely chopped
- 1 teaspoon cumin seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 6 garlic cloves, minced
- 4 cups warm cooked couscous (about 2 cups dry)
- 1/2 cup cilantro leaves
- Lemon wedges (optional)
Description
MyRecipes Recommends That You Make This Cumin-Spiced Chickpeas And Carrots On Couscous Recipe From Cooking Light
MyRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter