Ingredients

Ingredients:

1 cup black chick peas

2 cups water x 2

2 ¼ cups Israeli (pearl) couscous

3 cups water

2 tbsp olive oil

8 cups mixed frozen vegetables

2 cups water

1 onion bouillon cube

Curry:

3 teasp curry powder

2 teasp ground turmeric powder

½ teasp ground cardamom

2 teasp ground coriander seed

1 teasp ground garam masala

1 teasp garlic powder

½ teasp fenugreek seed

1 teasp ground cumin

1 teasp chili flakes

Preparation

Instructions:

  1. Soak the black chick peas in 2 cups of water overnight (at least 8 hours)
  2. Once chick peas have been soaked, drain water and add a new 2 cups of water into a medium sauce pan and bring to a boil.
  3. Add the boullion cube to the boiling chick peas and simmer for at least 1 ½ hours. You may need up to 2 hours of simmering, test the chick peas every 15 minutes after 1 ½ hours.
  4. While the chick peas are simmering, heat the olive oil in another large sauce pan on medium heat. Add the Israeli couscous and gently pan-fry for 5 minutes.
  5. Add 3 cups water to the couscous and bring to a boil.
  6. Once the couscous has boiled, add all of the curry ingredients. Stir, cover and simmer for 10 minutes.
  7. Check to see couscous has cooked and soaked up all the liquid. Stir and add to a very large mixing bowl and set aside.
  8. Add frozen vegetables and 2 cups water to the large sauce pan. Bring to a boil and then simmer for 10 minutes. Add vegetables to mixing bowl with couscous and stir.
  9. Add cooked black chick peas to the large mixing bowl and stir.