BVR: Couscous With Chickpeas, Greens, And Fennel

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* Exported from MasterCook *

 

Couscous With Chickpeas, Greens, And Fennel

 

Recipe By : Best Vegetarian Recipes, by Martha Rose Shulman, p. 144

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound chickpeas -- (2 heaped cups)

soaked in 3 times their volume of water

for 6 hours or overnight

2 tablespoons extra virgin olive oil

1 medium onion -- chopped

2 leeks -- cleaned and sliced

white and light green parts only

4 large garlic cloves -- minced

1 teaspoon coriander seeds -- ground

1 teaspoon caraway seeds -- ground

2 tablespoons Harissa -- or more to taste

plus additional for serving

(see separate recipe and note below)

2 tablespoons tomato paste

Salt -- to taste

2 fennel bulbs with tops -- rinsed and chopped

2 pounds greens -- stemmed

such as Swiss chard or spinach or turnip

washed thoroughly and coarsely chopped

1 large fresh parsley bunch -- stemmed

washed and chopped

3 cups couscous

 

This is the kind of hearty main dish that is fabulous for a dinner party,

because everything can be done ahead of time. The couscous gets its final

steam when you reheat the chickpea and greens stew. The complexity of

spicy flavors in the stew is typical of many North African dishes. This

one comes from Tunisia. A hearty main dish, the chickpea and couscous

combination is a perfect example of a complete protein, as the amino acids

in the grains complement those in the beans. The dish, incidentally, is a

great one for vegans. It is filling and satisfying and needs little more

than a crisp green salad and a fruity dessert.

 

When you prepare all of the greens here, you may wonder at the quantity;

but once they cook down in the stew, contributing some of their own water

and their nutrients to the mix, you'll see that the amount is just

right. MAKES 6 SERVINGS

 

Note: or substitute 1/4 to 1/2 teaspoon ground cayenne pepper if harissa is

unavailable

 

1. Drain the chickpeas and transfer to a large pot. Add 8 cups

water. Bring to a boil, reduce the heat, and simmer for 1 hour. Meanwhile

prepare the remaining ingredients.

 

2. Heat the oil over medium heat in a heavy casserole or Dutch oven, or if

you have one, in the bottom of a couscoussière. Add the onion and leeks

and cook, stirring, until tender, about 5 minutes. Add the garlic, ground

coriander, and ground caraway and stir together for about 30 seconds, until

the garlic is fragrant. Add the harissa and the tomato paste and stir

together for another minute or two. Add the chickpeas with their cooking

liquid, plus another 1 cup water, stir together and bring back to a simmer

Add salt to taste; you will need a generous amount - about 1

tablespoon. Cover and simmer 30 to 60 minutes, until the chickpeas are

thoroughly tender and the broth fragrant.

 

3. Stir in the fennel and fennel tops. Gradually stir in the greens,

allowing each handful to cook down a bit before adding the next. Simmer

for 10 to 15 minutes, until the fennel and greens are tender. Stir in the

parsley. Remove from the heat. Taste and adjust the seasonings, adding

salt, garlic, or harissa as desired. Strain off 1 cup of the liquid and

reserve.

 

4. Reconstitute and steam the couscous. Place the couscous in a bowl with

1 teaspoon salt. Combine 2 1/2 cups hot water with the reserved cup of

strained cooking liquid. Pour it over the couscous. The couscous should

be completely submerged, with about a half inch of liquid to spare. Let it

sit for 20 minutes, until the water is absorbed. Stir every 5 minutes with

a wooden spoon or rub the couscous between your moistened thumbs and

fingers, so that the couscous doesn't lump. The couscous will now be

fairly soft; fluff it with a fork or with your hands. Taste the couscous

and add salt, if necessary

 

5. Have the stew at a simmer, or you can steam the couscous over a small

amount of water in a large pot, if you don't want to keep cooking the

greens. Place the couscous in a colander, sieve, or the top part of a

couscoussière and set it over the stew or boiling water, making sure that

the bottom of the colander does not touch the liquid (remove some of the

liquid if it does). Wrap a towel around the edge of the colander and the

pot if there is a space, so that steam doesn't escape. Steam for 15 to 20

minutes. (Alternately, steam in the oven or microwave, following

instructions in Couscous recipe.)

 

6. Transfer the couscous to a wide serving bowl, such as a pasta bowl, or

directly to wide soup plates. Spoon on the stew, and serve, passing

additional harissa at the table.

 

Note: You can steam the couscous twice: Proceed as above - this can be done

hours before you are ready to eat - and repeat one more time just before

eating.

 

Advance preparation: The stew will keep for 3 or 4 days in the

refrigerator. You may need to add a small amount of water when you reheat it.

 

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