An almost one-pot meal, this chickpea hotpot with couscous and relish is part of Cecile Yazbek’s cookbook Mezze to Milk Tart.
Yazbek, who is most well-known for her Sydney based Cecile’s Vegetarian Kitchen, started her culinary journey in the old South Africa, where feasts and large gatherings were a common feature of life for the Lebanese community.
“I love this as a one-pot meal in winter. Well, almost one-pot. The relish is outstanding and the couscous … mmm.”
Chickpea Hotpot with Couscous and Relish
Ingredients
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2 cups chickpeas, cooked
500 mL water from cooked chickpeas
2 teaspoons paprika
1 teaspoon cumin
6 cloves
500 g butternut, cut in large cubes (or carrots)
1 capsicum, quartered
2 turnips
1 swede
1 parsnip
4 stalks celery, cut in chunks
1 onion, quartered
a few green beans
Method
Bring the chickpea water to the boil with paprika, cumin and cloves. Add all vegetables and boil for about 10 minutes, until tender. Add chickpeas.
Couscous
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Ingredients
2 cups couscous
2 cups stock from boiled vegetables and chickpeas
Method
Bring stock to the boil, add couscous and turn off heat. After 5 minutes, fluff the couscous to serve.
Relish
Ingredients
3 tablespoons olive oil
6 onions, sliced in wings
1 cup blanched almonds
1 teaspoon turmeric
2 teaspoons cinnamon
125 g raisins
Method
Brown onions in oil on a high heat. Add spices and nuts, and finally raisins, stir thoroughly and serve at room temperature with the hotpot and couscous.
From Mezze to Milk Tart is published by Wakefield Press, RRP $19.95.
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