sesame chick peas with apricot and red pepper couscous and orange salsa

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Cooking receipe to make sesame chick peas with apricot and red pepper couscous and orange salsa under category Aga Recipes. You may find some video clips related to this receipe below.

sesame chick peas with apricot and red pepper couscous and orange salsa

350g chickpeas soaked overnight

2 large onions finely sliced

3 tbsp good fruity olive oil

1 tbsp ground coriander

1 tsp ground cumin

1 tsp ground ginger

1 mild chilli seeded and finely chopped 3 juicy cloves garlic finely sliced

2 bay leaves

400g can chopped tomatoes

350m1 well flavoured vegetable stock salt and freshly ground black pepper

2 tbsp tahini

salsa:

1 tbsp sesame seeds

1 large orange zest and chopped flesh 23 spring onions trimmed and chopped 2 tomatoes seeded and diced

1/4 cucumber diced

4 dried apricots chopped

1 mild fresh chilli finely chopped

2 tbsp freshly chopped mint juice of half a lemon

couscous:

450m1 hot vegetable stock

150g couscous

salt and freshly ground black pepper

3 spring onions chopped

1 red pepper seeded

4 dried apricots

25g pistachio nuts roughly chopped olive oil

Drain and rinse the chickpeas.

Cook the onions in the oil in a covered ovento hobcasserole on the floor of the roasting ovenfor 10 minutes until very soft.

Add the spices chilli garlic and bay leaves and cook for a further 2 to 3 minutes before stirring in the drained chickpeas.

Add the chopped tomatoes stock and seasonings.

Bring quickly to the boil on top of the aga and continue cooking quickly for 5 minutes.

Transfer the casserole to the floor of the simmering ovenand cook for 2 to 3 hours until the chickpeas are tender.

To make the salsa heat a frying pan on the boiling plateuntil evenly hot then add the sesame seeds and dryfry until just starting to pop.

Allow to cool then mix with all the remaining salsa ingredients.

Season to taste then leave to stand until required.

Boil the hot stock in a saucepan shoot in the couscous cover and leave for 15 to 20 minutes on the back of the aga until all the stock has been absorbed. Season with salt and pepper add the spring onions finely sliced red pepper apricots and nuts then moisten with a little olive oil if necessary.

Remove the bay leaves from the chickpeas stir in the tahini and season to taste.

Serve the chickpeas on a bed of couscous spooning a little of the tahini sauce over and topping with the salsa.

A creamy nutty dish of chickpeas with two types of salad a hot fruity couscous and a brightly flavoured orange salsa.

Serves 4

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