Spanish Carrot & Chickpea Couscous | Abel & Cole
Spanish Carrot & Chickpea Couscous
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Prep: 15 mins
Cook: 15 mins
Beautiful carrots are the star of this show. They're then blitzed into a grain-free couscous. Fry your greens with garlic and lemon as the finishing touch.
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506 kcal
(per portion)
Ingredients you'll need
  • 500g bunched carrots
  • 1 pointed red pepper
  • 400g tin of chickpeas
  • 1 tbsp smoked paprika
  • 2 tsp fennel seeds
  • 2 garlic cloves
  • 2 lemons
  • A handful of flat leaf parsley
From your kitchen
  • 3½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Chop the green tops from the carrots. Give them a good rinse and set aside. Scrub the carrots clean. Place the carrots in a food processor. Blitz till they're finely chopped and look like couscous. No food processor? Just coarsely grate the carrots.

  • 2.

    Tip the carrot mixture into a bowl. Finely dice the pointed red pepper, discarding the seeds and pith. Fold it through the carrots.

  • 3.

    Drain and rinse the chickpeas. Set a large frying pan over high heat. Add the chickpeas and ½ tbsp oil. Fry the chickpeas with a pinch of salt and pepper till golden and a little crisp. Add 1 tbsp smoked paprika and the fennel seeds to the chickpeas. Shake to mix, then tip them all into the carrots.

  • 4.

    Peel the garlic. Grab a large handful of the leafy carrot greens. Chop the greens and garlic as finely as you can. Pop it in a separate bowl. Add the zest of both lemons. Set aside.

  • 5.

    Make a dressing with 2 tbsp lemon juice, 2 tbsp olive oil and a pinch of salt and pepper. Drizzle it over the carrot salad. Arrange the carrot couscous on serving plates.

  • 6.

    Place the frying pan back on the heat. Add the carrot top and garlic mixture. Let it cook for 30 seconds, then add 1 tbsp oil. Fry the mixture till it goes a little crisp like Chinese seaweed. Add a little more oil if needed. Scatter over the top of the salad and serve.

  • 7.

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