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Chickpea Couscous with Yogurt and Kimchi
Duration:
45 Min
Level:
Easy
Made by:
Estella
Estella Schweizer is an activist for climate-friendly cuisine and an expert in plant-based nutrition. She is a certified »Plant Based Chef« and one of the best vegan chefs in Germany.
She works as a recipe and product developer for young sustainable food startups, advises restaurateurs and hoteliers on the development of future-proof menu concepts and is part of the Good Food Collective.
And in all of this, she is committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.
Ingredients
4
Servings
320 g planted.kebab
200 g chickpea couscous (alternatively conventional couscous)
200 g tinned chickpeas
1 tsp each cumin, paprika powder, curry powder
4tbsp oil
1/2 tsp salt
1bunch coriander
200 g carrot
2stalks celery
a little oil and freshly squeezed lemon juice to dress the couscous
400 g soy yoghurt or other plant-based yoghurt according to preference
400 g kimchi, e.g. from Saurcrowd.e.g. from Saurcrowd
Products in this recipe
planted.kebab
Preparation
1
For the couscous, prepare the chickpea couscous according to the package instructions.
2
Drain the chickpeas and let them drain in a sieve. Mix them thoroughly in a bowl with the spices (cumin, paprika and curry) and the oil, add a little salt and spread them loosely on a baking tray covered with baking paper. Bake at 180°C convection oven for 20-30min until they are cross and crispy. Turn every 10 min .
3
Cut the carrots lengthwise into sticks, and the celery into thin rings.
4
Once the couscous has swelled, mix in the carrot sticks and celery slices. Drizzle with a little olive oil and lemon juice, and season to taste.
5
While the chickpeas are finishing baking, fry the planted kebab according to the package instructions over medium heat until browned on all sides.
6
Just before serving, mix the crispy chickpeas into the couscous, arrange on plates and serve together with the soy yogurt, kimchi and planted kebab.
