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Cumin-Spiced Chickpeas and Carrots on Couscous Recipe


Yield: 4 servings (serving size: 1 cup couscous, about 3/4 cup chickpea mixture, and 2 tablespoons cilantro)
Total: 30 Minutes


1/2 cup organic vegetable broth
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
3 tablespoons canola oil, divided
1 cup chopped red bell pepper
1 cup julienne-cut carrots
1 jalapeño pepper, finely chopped
1 teaspoon cumin seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
6 garlic cloves, minced
4 cups warm cooked couscous (about 2 cups dry)
1/2 cup cilantro leaves
Lemon wedges (optional)



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