Published: by Absolutely Recipes, in the recipes category.

Quickpea Curry with Israeli Couscous Recipe.

Ingredients:

1 TBSP canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 TBSP curry powder
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 cups cubed peeled sweet potato (about 1 medium)
1 cup light coconut milk
2 TSPs sugar
1/4 TSP crushed red pepper flakes
1 cup uncooked whole wheat pearl (Israeli) couscous
1-1/2 cups frozen peas (about 6 ounces)
1/4 TSP salt
Chopped fresh parsley
Plain yogurt, optional

Recipe Instructions:

In a large skillet, heat oil over medium heat; saute onion and garlic with curry powder until tender, 3-4 minutes.
Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil.
Reduce heat; simmer, uncovered, until mixture is thickened and potatoes are tender, 25-30 minutes, stirring occasionally.

Meanwhile, prepare couscous and peas separately according to package directions.
Stir salt into peas.

To serve, divide couscous among 6 bowls.
Top with chickpea mixture, peas, parsley and, if desired, yogurt.

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