Healthy Cooking Thursday: Smoked Chickpeas over Couscous

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I love smoked paprika.  It can turn the blandest dish into something really special.  According to Deanna Seagrave-Daly, the talented RD (registered dietitian) who developed the following recipe, smoked paprika comes as dulce (mild and sweet), agridulce (medium spicy), and picante (spicy hot).  She recommends substituting it in recipes that call for red pepper flakes for a new and interesting twist.

Deanna talks more about smoked paprika in the guest post she wrote for Robyn Webb’s great site Fabulous Food Finds where she originally posted the quick, easy and tasty recipe below.   IMO, it’s a great illustration of how smoked paprika can transform ingredients that often need a twist to make them something that sings on the tongue.

Smoked Chickpeas over Couscous
Recipe adapted from www.foodandwine.com

Serves 4

1 cup uncooked whole wheat couscous (Ed Note: If you’re gluten-sensitive, brown rice or quinoa would work great.)
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup shredded carrots
1 small sweet onion, chopped
1 ½ teaspoons smoked paprika
1 cup vegetable broth
1 (15 ounce) can chopped tomatoes, drained
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
¼ cup chopped Italian parsley

In a medium pot, cook couscous according to package directions.

In a large pot, heat oil over medium heat. Add garlic, carrots and onion; cover and sauté under soft, about 10 minutes. Add smoked paprika and broth; simmer for 5 minutes or until liquid is reduced in half. Add tomatoes and chickpeas. Cook for 10 minutes; stirring frequently.

While chickpeas are simmering, in a medium pot, cook couscous according to package directions.

Before serving, stir parsley into chickpeas. Plate couscous (about 2/3 cups per serving) and top with chickpea mixture (about ¾ cup). Add extra dash of smoked paprika on top, if desired.

You can find more of Deanna’s recipes at www.teaspooncomm.com.  I love how she describes herself:  A registered dietitian that pretty much lives to eat.  You can also find her on Twitter @tspbasil where she co-hosts #kitchentool chats every other month.

The next #kitchentool chat is Sunday Nov 20th from 8 – 9pm ET. They’ll be chatting about tools that help prep for holidays as well as great kitchen tools to give as gifts. They’ll also have giveaways from @SliceOMatic. Follow Deanna  (@tspbasil) and co-host Janel Ovrut Funk (@dietitianjanel) and use #kitchentool hashtag.


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About the Author

Marsha Hudnall, MS, RDN, CD

Marsha has been a guiding force at Green Mountain at Fox Run since 1986. In addition to overseeing a professional program that helps women establish sustainable approaches to healthy living, she is a respected thought leader when it comes to managing eating, emotions and weight. She has been a voice of reason for the last three decades in helping people move away from diets, an area in which she is personally as well as professionally versed. An accomplished writer and speaker, Marsha is the author of six books, including the online course Disordered Eating in Active and Sedentary Individuals (co-authored by Karin Kratina, PhD, RD, Human Kinetics), What You Need to Know about Carbohydrates (Academy for Nutrition and Dietetics [The Academy]), What You Need to Know about Vitamin and Mineral Supplements (The Academy), and The Pregnancy Cookbook (co-authored by Donna Shields, RD, Berkeley Publishing). She has worked extensively on a national basis to educate the public about nutrition and the impact of dieting on eating behaviors, including binge eating and emotional eating. Active in many organizations helping to further the cause of health and wellness, Marsha currently serves as vice chair of the Binge Eating Disorder Association and vice president of The Center for Mindful Eating and has been active in the Association for Size Diversity and Health in support of Health at Every Size(R) principles.

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