Chick Pea Couscous
|Chickpeas||8 Ounce, soaked overnight (225 Gram)|
|Onion||1 Medium, chopped|
|Garlic||3 Clove (15 gm)|
|Root ginger||1 Inch, grated (2.5 Centimeter)|
|Sunflower oil||10 Milliliter (2 Teaspoon)|
|Garam masala||15 Milliliter (1 Tablespoon)|
|Ground cinnamon||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Tomatoes||6 Ounce, skinned and chopped (175 Gram)|
|Yogurt||1⁄4 Pint (150 Milliliter)|
|Turmeric||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Okra||8 Ounce, trimmed (225 Gram)|
|Sweet potatoes||8 Ounce, peeled and chopped (225 Gram)|
|Black pepper||To Taste|
|Couscous||8 Ounce (225 Gram)|
1.Drain chick peas and pour enough fresh water on them.
2.Boil the chickpeas on high for 10 minutes without covering.
3.Lower the flame, skim and let theingredients simmer for 25- 30 minutes until soft.
4.Drain and keep the liquid aside.
5.Blend together onion, garlic and ginger by adding 3 tablespoons water.
In a large saucepan, heat oil and cook onion paste together with bay leaves, garam masala and cinnamon.
6.Cook for 2-3 minutes.
7.Stir in tomatoes and mix.
8.Add yogurt by 15ml(one tablespoon) at time.
9.Stir in 150 ml pea stock along with turmeric, okra, sweet potato and cooked chicke peas.
10.Put the lid on and simmer for 25- 30 minutes.
11.Wash couscous in hot water and arraneg on a sieve with muslin or in couscousiere.
12.Cover the couscous and place it over the stew when last 15 minutes are left.
13.Place the couscous on a warm serving platter.
14.Add seasoning of gomasio, and pepper and discard bay leaf.
15.Serve couscous with stew.