Curried Garbanzo Beans and Couscous
Curried Garbanzo Beans and Couscous
Hello, my dear — I’m Ivy, The African Gourmet. With 25 years of hands-on cooking and 18 years of African food storytelling, I’ve learned that the most comforting meals are often the simplest. This Curried Garbanzo Beans and Couscous dish celebrates North Africa’s ancient grain and its love of bold spice. It’s quick, vegan-friendly, and deeply satisfying — perfect for weeknights or meat-free days.
About Couscous in African Cuisine
Couscous, the pride of Berber (Amazigh) cuisine, is not a grain but a form of pasta made from semolina flour. It’s steamed to perfection and served with vegetables, chickpeas, or meats in countless regional variations. To the Amazigh, “if there is no spice, it is not Berber food.” Cinnamon, cardamom, cumin, and turmeric create the perfume that defines every good couscous.
Ingredients
- 2 cans (15 oz each) garbanzo beans, drained
- 2 tablespoons vegetable oil
- 2 yellow onions, minced
- 2 cloves garlic, minced
- 2 teaspoons ground curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 1 tablespoon preserved lemons, chopped
- 4 cups cooked couscous (for serving)
Directions
- Heat oil in a large pan over medium heat. Add onions, garlic, and all spices. Sauté until aromatic, about 3 minutes.
- Stir in garbanzo beans and preserved lemons. Simmer 5 minutes until heated through and coated in sauce.
- Serve the curried garbanzo beans over warm couscous and garnish with parsley or toasted almonds.
Prep Time: 10 minutes | Cook Time: 15 minutes | Yields: 4 servings
Chef’s Note
For extra depth, stir a spoon of Ethiopian mitmita spice into the sauce. It adds heat without overpowering the delicate couscous. Always steam couscous instead of boiling — that’s how you keep it light and fluffy.
Did You Know?
Couscous grains are rolled by hand from semolina flour made of durum wheat, giving them a firm bite and golden hue. One cup of cooked couscous has about 176 calories — fewer than both pasta and brown rice — making it a healthy, satisfying side for African stews and curries.
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