2 tablespoons olive oil
\n1 medium red onion chopped
\n1 yellow bell pepper chopped
\n1 carrot chopped into cubes
\n2 cloves garlic minced
\nsalt & pepper to taste
\n\u00bd teaspoon paprika
\n\u00bd teaspoon ground coriander
\n\u00bc teaspoon turmeric
\n\u00bd teaspoon celery salt
\n\u00bd teaspoon ground cumin
\n\u215b teaspoon ground cinnamon
\ncayenne pepper optional, to taste
\n1 cup frozen peas
\n14 oz chickpeas (garbanzo beans) one can, drained
\n6 Peppadew Piquante peppers chopped, mild or hot
\n1\u00bd cups chicken stock or vegetable stock
\nA good handful fresh parsley chopped
\n1 cup instant couscous<\/p>\n
Instructions
\nIn a medium-size skillet heat the oil over medium heat.
\nAdd red onion, yellow pepper, and carrot saut\u00e9 10-15 minutes or until brown and all the vegetables are your desired tenderness
\nAdd the garlic, saut\u00e9 another minute.
\nMix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
\nAdd the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
\nAdd the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tablespoons olive oil 1 medium red onion chopped 1 yellow bell pepper chopped 1 carrot chopped into cubes 2 cloves garlic minced salt & pepper to taste \u00bd teaspoon paprika \u00bd teaspoon ground coriander \u00bc teaspoon turmeric \u00bd teaspoon … Continue reading