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Categories:
ingredients black chick peas water water olive oil vegetables water onion Curry curry powder turmeric ground cardamom ground garam masala garlic ground cumin chili flakes
Viewed: 95 - Published at: 9 years agoIngredients
- Ingredients:
- 1 cup black chick peas
- 2 cups water x 2
- 2 1/4 cups Israeli (pearl) couscous
- 3 cups water
- 2 tbsp olive oil
- 8 cups mixed frozen vegetables
- 2 cups water
- 1 onion bouillon cube
- Curry:
- 3 teasp curry powder
- 2 teasp ground turmeric powder
- 1/2 teasp ground cardamom
- 2 teasp ground coriander seed
- 1 teasp ground garam masala
- 1 teasp garlic powder
- 1/2 teasp fenugreek seed
- 1 teasp ground cumin
- 1 teasp chili flakes
Method
- Instructions:
- 1. Soak the black chick peas in 2 cups of water overnight (at least 8 hours)
- 2. Once chick peas have been soaked, drain water and add a new 2 cups of water into a medium sauce pan and bring to a boil.
- 3. Add the boullion cube to the boiling chick peas and simmer for at least 1 1/2 hours. You may need up to 2 hours of simmering, test the chick peas every 15 minutes after 1 1/2 hours.
- 4. While the chick peas are simmering, heat the olive oil in another large sauce pan on medium heat. Add the Israeli couscous and gently pan-fry for 5 minutes.
- 5. Add 3 cups water to the couscous and bring to a boil.
- 6. Once the couscous has boiled, add all of the curry ingredients. Stir, cover and simmer for 10 minutes.
- 7. Check to see couscous has cooked and soaked up all the liquid. Stir and add to a very large mixing bowl and set aside.
- 8. Add frozen vegetables and 2 cups water to the large sauce pan. Bring to a boil and then simmer for 10 minutes. Add vegetables to mixing bowl with couscous and stir.
- 9. Add cooked black chick peas to the large mixing bowl and stir.
