Moroccan beans with broccoli couscous
|½ tsp||Chilli powder|
|2 Tbsp||Olive oil|
|1||Onion, large, finely sliced|
|1 tsp||Ground coriander|
|400 g||Chopped tomatoes, canned|
|1 tsp||Ground cumin|
|½ tsp||Ground turmeric|
|1 tsp||Ground paprika|
|400 g||Chickpeas, rinsed and drained|
|½ cup||Water, cold|
|400 g||Four bean mix, rinsed and drained|
|1||Salt & freshly ground pepper, to season|
- Heat oil in a large frying pan, add sliced onion and cook for 8 minutes to soften. Add spices and cook for 2 minutes more. Add tomatoes and water then bring to the boil, turn down the heat and simmer for 5 minutes, stirring regularly.
- Add chickpeas and four bean mix and cook for 5 minutes more, stirring regularly. Season with salt and pepper, to taste.
- At the same time, place the couscous in a bowl and pour over boiling water. Cover and leave to steam and soften for 10 minutes. Cook broccoli in boiling, salted water for three minutes, then drain well.
- Fluff up couscous with a fork, stir through broccoli and season with salt and pepper to taste. Serve beside Moroccan beans.