This vibrant dish combines warm spices with tender chickpeas and fresh spinach for a flavorful, hearty meal. It's quick to prepare and perfect for a wholesome weeknight dinner that’s both satisfying and nutritious.
Start by heating some olive oil in a skillet over medium heat. Toss in the onion, sun-dried tomatoes, dill, and garlic, and cook everything together until the onions start to look translucent—about five minutes. Then add the spinach, turn the heat up a bit, and cook until the spinach wilts, which should take around 5 to 10 minutes.
Next, pour in the sherry and let it simmer until most of the liquid has evaporated, about five minutes. Stir in the curry powder, cayenne pepper, chickpeas, and a cup of vegetable broth, cooking it all for another five minutes.
Add the rest of the broth and bring the mixture to a boil. Once it’s boiling, take the pan off the heat and stir in the couscous. Cover the skillet and let it sit for 5 to 10 minutes, until the couscous has soaked up all the liquid. Finally, give it a taste and season with salt as needed.
- Toast the couscous lightly before adding liquid to enhance its nutty flavor.
- Use fresh spinach for the best texture, but frozen works well in a pinch—just be sure to drain excess water.
- Adjust the curry powder to your taste; start with less and add more if you prefer a stronger spice.
This dish is packed with vibrant flavors and wholesome ingredients. It’s quick to prepare, making it perfect for busy weeknights. Plus, the combination of chickpeas and spinach adds a great balance of protein and nutrients.
Serve this warm with a dollop of yogurt or a squeeze of lemon to brighten the flavors. It pairs nicely with grilled chicken or roasted vegetables for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the couscous feels dry.
