Moroccan Chickpeas, Veggies, and Couscous

Tonight I decided to make a moroccan-inspired dish.  I love combining couscous and chickpeas.  This has great flavor from the mix of spices but tonight I decided not to make it spicy.  It could easily be spiced up with some crushed red pepper flake or cayenne.  But it was good as is.

This is a vegan recipe... not that it matters to me.  But the mix of ingredients is quite satisfying so that Jeremy and I don't miss the lack of meat.  It's always great when I can make something healthy like this and it's just as comforting.

You could substitute other veggies if you wanted.  This would work well with other peppers, tomatoes, and even nuts and dried fruit.  And other than cooking the chickpeas, this comes together in less than half an hour, easily.

I use dried chickpeas so that I can control the amount of sodium in the beans (not to mention that they're cheaper).  You can certainly substitute canned chickpeas and skip the soaking/cooking them step.  The spices in this are adjustable.  You can adjust them to your taste and add/subtract whatever you like.

Recipe:
2 c. baby spinach leaves
1 1/2 red bell peppers, diced
1 red onion, diced
4 celery stalks, diced
1 tbs. minced garlic
1 c. couscous
2 tbs. olive oil, divided
1 c. dried chickpeas, soaked for 8 hours or overnight (or 2 15 oz. cans, drained and rinsed)
1/2 tsp. paprika
1/4 tsp. ground turmeric
1 tsp. ground cumin
1/4 tsp. ground allspice
1/2 tsp. ground coriander
salt & pepper to taste
1 3/4 c. water, divided

1. Drain and rinse the chickpeas (if using dried), place in a medium sauce pot and cover with water.  Bring to a boil, then reduce heat and simmer for approximately 45 minutes until tender.  Drain and set aside.
2. In a small sauce pan, combine 1 c. water and 1 tbs. olive oil.  Bring to a boil.  Add couscous and stir to combine.  Turn off heat and allow to sit for 5 minutes until liquid is absorbed.
3. Heat a large saute pan over medium heat.  At 1 tbs. olive oil.  Add onion, bell pepper, celery, salt and pepper.  Saute for 5-7 minutes until slightly tender.  Add garlic and spinach, mix until the spinach wilts.
4.  Add paprika, turmeric, cumin, allspice, and coriander to the veggies.  Mix to combine.  Add 3/4 c. water and stir to distribute the spices.  Add the chickpeas to the veggies and mix to combine.
5.  Add the couscous to the veggies.  Mix to distribute the couscous throughout.  Adjust the salt and pepper to taste.  Serve and enjoy.