Braised Carrots and Chickpeas with Israeli Couscous
Don't let the long ingredient list deter you from trying this Middle Eastern–inspired dish. Although it uses several spices and herbs, the method is actually quite simple, and you can also do some of the prep, such as chopping the carrots and cooking the couscous, in advance if you like. The recipe is also super versatile, so make it your own by swapping in other root vegetables and adding whatever fresh herbs you have on hand. A tip from the cooks in the Williams Sonoma Test Kitchen: Store your fresh ginger in the freezer; it will last much longer and is easier to grate when frozen.
Ingredients:
For the braise:
- 2 Tbs. extra-virgin olive oil
- 1 yellow onion, minced
- 8 garlic cloves, minced
- 2-inch (5-cm) piece fresh ginger, peeled and grated
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika, plus more for garnish
- 1/2 tsp. ground turmeric
- Kosher salt and freshly ground pepper
- 2 Tbs. tomato paste
- 6 carrots (about 1 1/4 lb./625 g total), peeled, halved lengthwise and each half cut into 2 or 3 pieces
- 2 cans (each 15 oz./470 g) chickpeas, drained and rinsed
- 1 lb. (500 g) peewee or other small new potatoes, halved
- 1 to 2 Tbs. date syrup or wildflower honey
- 1/2 cup (2 1/2 oz./75 g) pitted green olives, halved
- 1 preserved lemon, coarsely chopped
- 2 cups (16 fl. oz./500 ml) vegetable or chicken stock
- 2 bay leaves
- 1/2 cup (2 3/4 oz./85 g) Marcona almonds, coarsely chopped and lightly crushed with the side of a knife
- 1 small bunch fresh flat-leaf parsley, chopped
- Leaves of 1 bunch fresh mint
For the couscous:
- 2 Tbs. unsalted butter
- 2 cups (12 oz./375 g) Israeli couscous
- 3 cups (24 fl. oz./750 ml) water
- Kosher salt and freshly ground pepper
- Zest and juice of 1 lemon
- 1 bunch fresh dill, minced
- Full-fat Greek yogurt or labneh for serving
Directions:
To make the braise, in a large pot over medium-high heat, warm the olive oil. Add the onion, garlic and ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the cinnamon, cumin, paprika, turmeric, 1 tsp. salt and 1/4 tsp. pepper and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and carrots and stir to coat. Stir in the chickpeas and potatoes, then the date syrup, olives and preserved lemon. Add the stock and bay leaves and bring to a simmer. Reduce the heat to low, cover and cook until the carrots and potatoes are fork-tender, about 15 minutes.
Uncover the pot, increase the heat to medium and cook, stirring occasionally, until the sauce has thickened, about 15 minutes. Remove from the heat and discard the bay leaves. Season to taste with salt. Garnish with the almonds, parsley and mint and a sprinkling of paprika.
Meanwhile, make the couscous: In a medium pot over medium heat, melt the butter. Add the couscous and cook, stirring occasionally, until fragrant and light golden brown, 3 to 5 minutes. Transfer the couscous to a bowl. In the same pot over high heat, bring the water to a boil. Add the couscous and 1 tsp. salt, cover, reduce the heat to a simmer and simmer until the couscous is tender, about 15 minutes or according to the package instructions. Drain off any excess water. Stir in the lemon zest, most of the lemon juice, and the dill, and season with salt and pepper to taste.
Spoon the braised vegetables over the couscous. Garnish with a dollop of yogurt and the remaining lemon juice and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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