Tag Archives: chick peas

Spiced Up Chick Peas and Couscous


I have been racking my brain trying to come up with a new vegetarian side dish that was a little spicy and different from the “usual” side dishes we have at most meals. I say vegetarian side dish because I didn’t want to add bacon or any other meat product to enhance the flavors. I only wanted to blend together spices and the natural flavor of the veggies to create a wonderful tasting dish.


I decided to use chick peas as my main veggie after searching my cabinets for an idea. I had not prepared anything with chick peas for a while so I figured it would be a nice change of pace to incorporate them into a side dish. I finally decided to make Spiced Up Chick Peas using spices similar to what I use in my Moroccan Chicken recipe. I guess you could say I made Moroccan Chick Peas but I’ll stick with calling them spiced up.


To tell the truth, this dish could be a main entree as well as a side dish. The chick peas are very filling and coupled with couscous it really can be a full meal. Whether you use a fork or a spoon, I think you will want to catch every drop of this very flavorful dish.


Spiced Up Chick Peas

2 15 oz cans chick peas drained and rinsed
1 14 oz can fire roasted tomatoes
1 14 oz can pureed tomatoes
1 small onion diced
2 garlic cloves chopped
2 cups couscous
2 tbsp lemon juice
2 tbsp olive oil
1 tsp worcestershire sauce
½ tsp cilantro
½ tsp onion powder
½ tsp red pepper flakes
½ tsp cinnamon
½ tsp turmeric
½ tsp cumin
½ lemon zest
½ tsp mint chopped (optional)
¼ tsp nutmeg
¼ tsp ground ginger

Prepare couscous according to package. Saute onion in olive oil until onion is softened and slightly browned. Add garlic and stir constantly so that garlic does not burn. Place chick peas and all other ingredients in a large pot and simmer over medium heat for 45 minutes to 1 hour. Serve over couscous.

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Chick Pea Stew

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On one of the many days I had run out of ideas for dinner my Chick Pea Stew recipe suddenly came to me. I had leftover taco meat in the refrigerator and a can of chick peas staring me in the face so I thought why not combine them! Some of the best recipes come from leftovers and a little imagination. This recipe is one of my family’s favorite meals so now whenever I make tacos for dinner I cook extra meat for a Chick Pea Stew dinner the next day. I think the seasoning tastes wonderful the next day.Chick Pea Stew 14_1

Even if you don’t have leftover taco meat in the frig you can pull this dish together in just a few minutes. In the fall and winter you can add potatoes or pasta to make the dish a little bit heartier. In the spring and summer keep it light with just the basics. If you are truly adventurous, try adding seasonal veggies to the stew to give it a new depth of flavors.

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Although I usually make this dish during the week when my time to cook is limited due to a hungry crowd, I really enjoy making it on weekends. On the weekends I can roast the onions and tomatoes instead of using canned tomatoes. Roasting veggies adds a wonderful smokiness to the stew that you can smell and taste. However you decide to make this delicious stew it will become your own and everyone will love it.

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Healthy, quick and easy works every time!

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Chick Pea Stew

1 lb ground turkey
1 pkg taco seasoning (hot or mild)
1 ½ bag fresh baby leaf spinach
1 12 oz can fire roasted tomatoes
1 large can chick peas rinsed
1 large onion diced
2 tbsp tomato paste
2 cups chicken stock
1 tbsp salt
1 tbsp pepper
1 tbsp onion powder
1 tbsp minced garlic
1 tbsp Adobo seasoning
½ tsp red pepper flakes

diced green peppers
diced potatoes
small pasta shells
roasted yellow squash
Seasonal Vegetables

Brown turkey and drain. In a large stock pot add meat, tomatoes, onions, chick peas,chicken stock and seasonings. Stir and let simmer 10 minutes. Add spinach and let wilt. Simmer on low for 30 minutes stirring occasionally.