There are recipes that have it all: color, aroma, flavor, and nutrition in a single dish. This skillet of chickpeas with vegetables and couscous is one of them. Inspired by Eastern cuisine, with spices like cumin, turmeric, and paprika, it is a complete vegetarian dish that appeals to everyone and is ready in less than 35 minutes.
And to make it, there is nothing better than a enameled cast iron skillet. cast iron distributes heat slowly and evenly, allowing the spices to toast and release all their aromas without burning. Its interior enamel, besides making it very durable, is completely inert—it does not transfer flavors or substances to the food—and is very easy to clean. A piece that, with proper care, lasts a lifetime. We make it in the Staub enameled cast iron skillet, which I find ideal for this kind of aromatic stew.
Ingredients
(For 3-4 people):
For 3-4 people:
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 onion
- 2 garlic cloves
- 1 can 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 yogurt to serve
Preparation
- Cut the bell peppers into pieces, the zucchini into slices, and chop the onion and garlic.
- Drain the chickpeas.
- Heat the oil in the Staub cast-iron skillet over medium heat. Sauté the onion and garlic until translucent.
- Add the bell peppers and zucchini, stir, and season with cumin, turmeric, and paprika. Cook for 5-7 minutes until the vegetables are browned.
- Add the chickpeas, season with salt and pepper, and pour in the stock. Simmer for 10 minutes.
- Sprinkle the couscous on top, cover the skillet, and let it rest for 5 minutes until it absorbs the liquid. Add the lemon juice and adjust the salt.
- Crumble the feta on top and garnish with chopped parsley and pomegranate seeds.
- Serve with a generous spoonful of Greek yogurt.
