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Couscous with chickpeas
ingredients
servings
1
Wholewheat couscous
100 grams
Savoy cabbage
100 grams
Precooked chickpeas
100 grams
Water
120 mL
Salt
to taste
Chili powder
to taste
Curry powder
to taste
Extra virgin olive oil
to taste
first courses from Italy
Couscous with chickpeas
Couscous with chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
On a cold winter day, with rain and wind lashing the windows, there is no better way to pamper yourself than with a hot plate of cous cous.
preparation
step 1
Prepare the cabbage: cut in half and reduce to strips. Put everything under running water, rinsing well before cooking in a pan with a glass of water on the bottom. We leave to cook on a low heat until the leaves are not tender.
step 2
Meanwhile, while the cabbage cooks, we heat 120 ml of water, without causing it to boil. Once warm, add the cous cous and let it rest for about ten minutes.
step 3
Rinse the pre-cooked chickpeas under running water and add them to the cabbage. We adjust salt, pepper and curry (spices can be omitted depending on your taste). Let the vegetables taste over a gentle heat.
step 4
We shell the cous cous, pouring a tablespoon of oil and salt to taste. With the prongs of a fork we separate the grains and, once the operation is complete, we transfer the cous cous to the pan with the vegetables. We mix over high heat for a couple of minutes and serve boiling.
