This is a dish that is on my ‘I have nothing in the fridge’ or ‘I have no time to cook‘ or ‘I want something healthy that my kid will love‘ recipe roster. It’s something that I have been cooking for years and is still a family favourite. I love the simplicity of it, and the versatility. If you don’t have chickpeas, go ahead and use white navy beans or kidney beans. If you don’t have spinach, use collard greens or kale. Like I said, I’ve been making variations of this dish for a really long time, and it always works. 🙂
You’ll love how quick this will be on your dinner table. It’s ready in 25 minutes and devoured even quicker! Since we’re looking to making this quick, we are using canned tomatoes and chickpeas. Of course, if you have more time, by all means use fresh tomatoes and dried chickpeas. Otherwise, it’s best to choose organic canned tomatoes. If you’re new to vegetarianism or eating plant-based, or even looking to simply add more plant-based meals to your dinner menu, this is a super easy and delicious meal that will deliver!
- 1 cup couscous (preferable whole wheat)
- 2 tablespoons olive oil
- ½ cup chopped onion
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon Hungarian paprika
- Juice of ½ lemon
- 1 can (28 ounces) diced tomatoes with juice (preferably organic)
- 2 cups baby spinach, washed
- 1 can (400 grams) chickpeas, rinsed and drained
- ¼ cup cashews, lightly toasted
- Bring a small pot of water to a boil, add your couscous, cover the pot and turn off the heat. Allow to sit for 5 minutes. Remove lid, fluff up the couscous using a fork. Set aside.
- In a large pot over medium heat, heat the olive oil. Add onion and garlic and sauté until onion is translucent, about 4-5 minutes. Add cumin, coriander, salt, pepper, paprika and lemon. Stir. Add tomatoes and simmer for 10 minutes.
- Add spinach and chickpeas. Stir, allowing the spinach to wilt. Taste, and adjust any seasonings if needed. In the meantime, lightly toast the cashews in a small pan on the stove top. Spread your nuts out in an even layer and heat over medium, shaking often – don't overcrowd your nuts. Keep stirring or shaking for about 5 minutes, or until nuts are fragrant and browned.
- To serve, spoon the couscous into a shallow bowl, then spoon the chickpea and spinach mix overtop. Top with toasted cashews.