A range of textures--crunchy peas, tender vegetables, and silky coconut broth--makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper.
I agree, it calls for too much broth. I used about three cups but would reduce it more next time. I added a little cornstarch to thicken it up this time. I also wouldn't roast the chickpeas. They just came out dry and uninteresting and the peas weren't really crispy. I think I would add more vegetables as well. Next time I'll just throw them in with the rest. But the flavor was good. We served it over rice and it was tasty.
I’m surprised at all the good reviews here. I reduced the vegetable stock by a cup and this was still too liquidy, and I cooked it longer than recommended. The peas don’t get crispy in 5 minutes, unless they’re totally dried beforehand I guess, but who has time for that? Overall the flavor was flat and unexciting so this was a disappointment.
http://www.cookinglight.com/recipes/cilantro-chile-couscous
One 32 oz carton for both this AND the wonderful couscous. Def make the couscous, a complete surprise as to how good it was!
This has great flavor, but it needs less broth or way more vegies. It also needs to be served with rice or couscous. That was perhaps a suggestion the magazine, but it's needs to be noted with the recipe here as well.
I liked it but not enough to make again. I found it quite runny and thickened it with corn starch. I would cut the stock in half and think it would be less runny.
Amazing! This deserves the "Staff Fave" rating. We have been leaning more towards a plant based diet and this will definitely be going into our weekly rotation.