This easy breezy vegetarian meal is packed with flavor thanks to the addition of citrusy sumac, herby thyme, and fresh parsley. Sumac is a ruby red spice made from the powdered fruit of certain sumac plants and it imparts a tangy pop of citrusy flavor to any dish. You can substitute ½ tsp lemon juice and lemon zest for the sumac.
Herby Chickpeas with Roasted Eggplant and Couscous
Ingredients
- 2 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 1 tsp ground sumac
- 2 tbsp olive oil, divided
- 1 tsp fresh thyme leaves
- 1 medium eggplant, cubed (about 4 cups)
- 1 cup couscous
- ¼ cup tbsp finely chopped parsley
Directions
1) In a Suvie pan, stir together 2 cans chickpeas, 1 tsp sumac, 1 tbsp olive oil, 1 tsp fresh thyme leaves, ½ tsp kosher salt, and ½ tsp ground black pepper. Place pan in the bottom zone of Suvie.
2) In a second Suvie pan, stir together 1 cubed eggplant, 1 tbsp olive oil, and ½ tsp kosher salt. Place pan in the top zone of Suvie. Input settings and cook now, stirring halfway through.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 25 minutes
Top Zone: Roast at 400°F for 25 minutes
3) Place 1 cup couscous in the Suvie pasta strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now.
Suvie Starch Cooker Settings
Pasta, 1 cup, 10 minutes
4) After the couscous has cooked, transfer to a large bowl and stir in ½ tsp salt and 2 tbsp finely chopped parsley. Divide couscous between plates and top with roasted chickpeas and eggplant and extra parsley.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 430, Total Fat 11g, Total Carbohydrates 70g, Total Sodium 510mg, Total Protein 16g.
This was so tasty! I added lemon juice to the couscous and broiled the eggplant and chickpeas for an extra 10 m. Loved it.