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
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