Poor Man’s Spinach & Chickpea Couscous

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Look, I know I just did a couscous recipe but like I said in my previous post, I’m poor and a bit fat so give me an effing break… Also, I appear to only have a giant bag of couscous in my cupboard so should probably try and make some sort of dent in it. Anyway, if I find myself becoming too bored of couscous I can always try and feed some to my new housemate, a small disgusting mouse I’ve decided to call Vince. He moved in last week while Max the dog was on holiday, not cool. So not only do I have my poverty and fatness to contend with but now I have to try and evict Vince if I’m ever to coax my terrified boyfriend out of the bedroom.
Anyway enough about Vince, lets talk couscous, again… Sigh. I went to Barcelona on my 20th birthday with my first boyfriend who ended up stealing all my stuff (but that’s another story). Anyhow, there wasn’t much I could eat but one restaurant made me a sautéed chickpea and spinach dish which I remember thinking looked rubbish but it was actually really delicious. It’s a little weedy by itself though so I’ve put it with some couscous and feta. If you’re feeling frisky you can try topping it with a poached egg… I hope you don’t mind if I don’t though, the realisation that I went to Barcelona over 10 years ago just made me feel sick… Vom

Poor Man’s Spinach & Chickpea Couscous
Serves 2/ Takes 20 minutes
Make it vegan: Leave out the feta 
Ingredients:
80g Couscous
150ml Stock (use half a stock cube)
Half a chopped white onion
2 Crushed garlic cloves
1 De-seeded Jalapeno
1/2 Tsp Turmeric
1 Can of drained chickpeas
200g Spinach
2 Spring onions
Half a pack of feta (100g)
Salt & pepper
Spray oil
(This recipe is Slimming World friendly)

Method:
1. Pop your couscous in a big bowl and cover with the stock. Give it a brief stir with a fork, cover with cling film and put to one side.
2. Spray a pan with oil and add the onion, garlic and the chilli on a medium heat. Add water as and when you need to, to prevent the vegetables from burning and allowing them to steam. Add the drained chickpeas, the turmeric and cook for a couple of minutes. Season with salt and pepper.
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3. Start adding the spinach a handful at a time, allow it to wilt before adding another handful. (Keep adding a couple of tbs of water to the mix as you go, again to prevent burning and to help the spinach steam).
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4. Once you’ve wilted all the spinach, season with salt and pepper and put to one side to cool slightly.
5. Remove the cling film and start raking the couscous with a fork to make it nice and loose. Add your warm chickpea mixture to the couscous and give it a good stir. Finely chop the spring onions and incorporate them into the couscous.
6. Finally, top with feta cheese and serve.
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If you’ve had a go at making my couscous or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

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One thought on “Poor Man’s Spinach & Chickpea Couscous

  1. Good! Things to do with Causcaus, having bought some on ‘special offer’ about a year ago it’s good to have a few ideas on what to do with it…other than bait for mice!

    Like

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