Some recipes have it all: colour, aroma, flavour and nutrition in a single dish. This chickpea, vegetable and couscous skillet is one of them. Inspired by Middle Eastern cuisine and flavoured with spices such as cumin, turmeric and paprika, it is a complete vegetarian dish that everyone enjoys and that can be ready in less than 35 minutes.
And to make it, there is nothing better than an enamelled cast iron skillet. Cast iron distributes heat slowly and evenly, allowing the spices to toast and release all their aromas without burning. Its enamelled interior, besides making it highly durable, is completely inert — it does not transfer flavours or substances to food — and is very easy to clean. A piece of cookware that, with proper care, will last a lifetime. We make it in the Staub enamelled cast iron skillet, which I find ideal for this type of aromatic stew.
Ingredients
(serves 3–4):
serves 3–4:
- 1 red pepper
- 1 yellow pepper
- 1 courgette
- 1 onion
- 2 garlic cloves
- 1 tin of chickpeas (400 g)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon sweet paprika
- Salt and pepper
- 400 ml vegetable stock
- 150 g instant couscous
- Juice of ½ lemon
- 100 g feta cheese
- 3 sprigs fresh parsley
- 2 tablespoons pomegranate seeds (or raisins)
- Thick Greek yoghurt, to serve
Method
- Cut the peppers into pieces, slice the courgette and finely chop the onion and garlic.
- Drain the chickpeas.
- Heat the oil in the Staub cast iron skillet over a medium heat. Sauté the onion and garlic until translucent.
- Add the peppers and courgette, stir well and season with the cumin, turmeric and paprika. Cook for 5–7 minutes until the vegetables are lightly golden.
- Add the chickpeas, season with salt and pepper and pour in the vegetable stock. Simmer gently for 10 minutes.
- Sprinkle the couscous over the top, cover the skillet and leave to stand for 5 minutes until the liquid has been absorbed. Add the lemon juice and adjust the seasoning if necessary.
- Crumble the feta over the top and garnish with chopped parsley and pomegranate seeds.
- Serve with a generous spoonful of thick Greek yoghurt.
