Spicy chickpeas with couscous and orange salsa

Enjoy a taste of the Middle East with this colourful, flavourful dish
Spicy chickpeas with couscous and orange salsa
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 30 minutes plus 20 mins soaking time
  • Effort: easy



  • 3 tbsp olive oil
  • 2 onions, sliced
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 chilli, finely chopped
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 350 g cooked chickpeas, (or tinned, drained)
  • 400g tin canned chopped tomatoes
  • 350 ml vegetable stock
  • 2 tbsp tahini
  • black pepper

For the couscous:

  • 450 ml vegetable stock
  • black pepper
  • 150 g couscous
  • 2 tbsp olive oil
  • 3 spring onions, finely chopped
  • 1 red pepper, finely diced
  • 4 dried apricots, diced
  • 25 g pistachio nuts, shelled

For the salsa:

  • Grated zest and chopped flesh of 1 large oranges
  • 3 spring onions, finely chopped
  • 2 tomatoes, diced
  • half a cucumber, diced
  • 4 dried apricots, diced
  • 1 chilli, finely chopped
  • 2 tbsp chopped mint
  • juice of half a lemons
  • 1 tbsp sesame seeds, dry-fried


1. Preheat the oven to 180°C/gas 4.

2. First cook the chickpeas. Heat the olive oil in a casserole dish. Fry the onion gently for 5 minutes until softened. Add the coriander, cumin, ginger, chilli, garlic and bay leaves. Stir and cook for 2-3 minutes until fragrant.

3. Add the chickpeas, chopped tomatoes and stock. Season with salt and freshly ground pepper. Bring to the boil, cover and transfer to the oven to simmer for 1 hour.

4. After the chickpeas have simmered for half an hour start making the remaining dishes. First make the couscous. Add the stock to the couscous in a large bowl and leave for 20 minutes to absorb the liquid.

5. Season the softened couscous with salt and pepper. Mix in the olive oil, spring onion, red pepper, dried apricot and pistachio nuts.

6. Make the salsa by mixing together the orange flesh and zest with the spring onions, tomato, cucumber, dried apricots, chilli, mint and lemon juice in a bowl. Stir in the dry-fried sesame seeds.

7. Serve the chickpeas on a bed of the couscous surrounded by the orange salsa.

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