Chickpea couscous

Ingredients for 2 servings
• 250 g carrots
• 1 onion
• 2 tablespoons hot olive oil
• 2 tsp tomato paste
• 1 tsp honey
• Salt and Pepper
• 1/2 teaspoon ground cumin
• 300 ml vegetable stock
• 100 g chickpeas (canned)
• 150 g couscous
• 100 g cream yogurt
• 1/4 tsp chili flakes
• 30 g smoked salt almonds
• 2 tbsps. Olive oil

Time: 15 min

Preparation

1. 250 g carrots, peel, halve lengthwise and cut into oblique, about 1/2 cm thick pieces. 1 onion, finely dices. Both heat in 2 tablespoons olive oil sauté. 2 tsp tomato paste and 1 teaspoon honey briefly sauté and season with ground salt, pepper and 1/2 teaspoon cumin. 300 ml vegetable pour, boil, cover and 5 min. to cook.


2. Rinse 100g chickpeas (canned) cold, give 150 g couscous for 5 min. To the carrots and in the off hot plate for 5 minutes. Allow to swell. 100 g cream yogurt, a pinch of salt and 1/4 tsp chili flakes mix. 30 g smoked salt almonds chop. 2 tablespoons olive oil provide for couscous, possibly seasoning, served with yogurt and almonds.

Nutritional information per serving: 701 kcal
• 18 g protein
• 35 g fat
• 75 g carbohydrates