1 1/2 cup chopped onions
1/2 cup chopped carrot
1 tbsp plus 1 ts, minced garlic
4 tsp olive oil
1 can (28-oz) italian plu tomatoes
1 with juices
1 can (15 to 16-oz) garbanzo beans
1 (chick-peas) rinsed, drained
1/4 tsp dried oregano, crumbled
1/4 tsp dried thyme, crumbled
1/4 tsp dried crushed red pepper
1/4 cup chopped fresh parsley
2 cup water
1 1/2 cup couscous
Directions
Combine chopped onion, chopped carrot, 1 Tbs. minced garlic and 1 tsp.
olive oil in large non-stick skillet. Cover and cook mixture over low
heat until vegetables are tender, stirring frequently, about 15
minutes. Add tomatoes with juices, chick-peas, oregano, thyme, and
red pepper and bring to boil. Stir mixture, crushing tomatoes with
side of spoon. Reduce heat to low and simmer uncovered until sauce
thickens and flavors blend, about 20 minutes. Add parsley. Season to
taste with salt and pepper. (Can be prepared one day ahead. Cover and
refrigerate. Rewarm over low heat before continuing.) Bring 2 cups
water to boil in heavy medium saucepan. Stir in couscous. Remove from
heat, cover and let stand 10 minutes. Fluff with fork. Heat remaining
3 teaspoons olive oil in heavy skillet over low heat. Add remianing 1
teaspoon minced garlic and cook 1 minute. Stir garlic and oil mixture
into couscous. Season to taste with salt and pepper. Spoon couscous
into shallow bowl, ladle tomato mixture over and serve.
Servings: 4 servings
Chick-Peas In Chunky Tomato Sauce Over Cousco Recipe brought to you by Recipe Ideas
Categories: Sauce; Tomato; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into antiquity, certainly as far back as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these early cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to experts is a series of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later, we have a couple of cookery books which appeared in the 14th Century - a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian curry that is popular today, but instead recipes for the types of meals on the menues of the rich and powerful of the time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new tastes prompted an explosion in recipe books, many of which are kept safe in private collections. For the centuries that followed, the rich families of Wesstern Europe competed to lay on the most exotic meals, and as a consequence, cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking publications are highly popular mostly as a result of more people being able to read, people having more free time and disposable income. The introduction of the TV brings us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chick Peas In Chunky Tomato Sauce Over Cousco recipe.
