Healthy Cooking Thursday: Smoked Chickpeas over Couscous

By:

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.


Leave a Reply

Your email address will not be published. Required fields are marked *

About the Author

Marsha Hudnall, MS, RDN, CD

If you’re looking for an embodiment of dedication disguised as obsession, look no further. Marsha is a registered dietitian who has spent the last four decades working to help women give up dieting rules and understand how to truly take care of themselves. Her mission in life is to help women learn to enjoy eating and living well, without worries about their weight. She encourages women to embrace their love of food, which you might call being a foodie. If so, it’s appropriate because being a foodie means you pay attention when you eat. That’s a recipe made in heaven for eating well. Marsha is the President and Co-Owner of Green Mountain at Fox Run.

View Author Page