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Spicy Chickpea Vegan Couscous Bowls

With harissa spice, these spicy chickpea vegan couscous bowls are flavourful , quick to make and packed with protein, fibre and iron.
1 from 1 vote
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Author: Amanda Logan

Ingredients 

  • 2 cans chickpeas rinsed and drained
  • ½ cup wholewheat couscous
  • 1 brown onion
  • 3 cloves garlic roughly chopped
  • 1 can diced tomato
  • 1 cup passata
  • 1 x 185 jar roasted peppers preferably in oil
  • 1 cup water
  • 1 heaped tablespoon harissa less or more depending on spice tolerance
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon celery salt
  • 1 teaspoon turmeric
  • sea salt and pepper
  • 1 ½ cup baby spinach
  • vegan natural yoghurt to serve
  • ½ cup chopped parsley.
  • olive oil

Instructions

  • Put the roast peppers, onion and garlic in to a food processor and blitz until smooth.
  • Heat a good glug of olive oil in a heavy-bottomed pot or pan.
  • Add pepper mixture and cook on low for 2 minutes.'
  • Add harissa paste and stir to combine
  • Add dried spices and cook for another minute.
  • Add chopped tomatoes and passata.
  • Add chickpeas and water and cook on low for 7-10 minutes.
  • Taste and season.
  • Add couscous and spinach and cook for another 3-5 minutes.
  • Add half the parsley and stir. Take off the heat.
  • Serve with a dollop of vegan (or regular) natural yogurt or cashew cream and fresh parsley.
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