So on the expert and helpful advice of M. Cohen, I planned a few meals for an early fall camping trip (more collected camping recipes and suggestions from M. Cohen forthcoming, ideally in cute zine form). This meal was in the plan, though I believe what actually happened was a huddled dinner of sandwiches and then a quick retreat to the tent to get out of the rain and wind. Fall. It's not like summer. BUT this recipe was just as good cooked in my temperature controlled kitchen the next evening.
Date and Chickpea Stew with Couscous
What you'll need:
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 15-oz can diced tomatoes
2 15-oz cans chickpeas, rinsed and drained
1 cup pitted dates, sliced
juice of one lemon
1/2 cup chopped cilantro
1 cup couscous
1/2 teaspoon salt
1. Heat the olive in a pot or large cast iron pan and saute the onion until browned (7-10 minutes).
2. Add the spices and garlic and cook briefly (30 seconds). Then add the tomatoes, chickpeas, and 1/4 of water. Cover and simmer (10 minutes).
3. Add the dates and lemon juice, continue to simmer to taste.
1. Boil 1.5 cups of salted water (you can add stock or bouillon for more flavor).
2. Stir in the couscous, remove the pot from the heat source, and cover.
3. The best part.... fluffing! Use a fork to ruffle the couscous just before you're ready to eat.
Place couscous in bowls and top with the stew and some chopped cilantro. Enjoy!
-Recipe courtesy of Dirty Gourmet.