Crispy Chickpea & Hummus Bowl

• Couscous(240 g)
• Vegetable Broth(300 ml)
• Canned Chickpeas(800 g)
• Olive oil(2 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Garlic powder(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Flat Leaf Parsley(20 g)
• Lemon(1)
• Hummus(240 g)
• Chili flakes(½ tsp)optional

Method

1. 1

   Bring {Vegetable Stock} to a boil in a small saucepan. Add the {Couscous}, cover, remove from the heat, and let it stand for 5 minutes.

   ~6 min

2. 2

   Drain and dry the {Canned Chickpeas}. Dice the {Cucumber} and {Tomato}, thinly slice the {Red Onion}, chop the {Fresh parsley}, and cut the {Lemon} into wedges.

   ~7 min

3. 3

   Heat {Olive oil} in a large frying pan over medium-high heat. Add the {Canned Chickpeas}, {Cumin}, {Paprika}, {Garlic powder}, {Salt}, {Black pepper}, and optional {Chili flakes}. Cook for 8 minutes, stirring now and then, until the chickpeas are golden and crisp at the edges.

   ~8 min

4. 4

   Fluff the {Couscous} with a fork. Toss it with half the {Fresh parsley}, half the sliced {Red Onion}, and a squeeze from the {Lemon}.

   ~2 min

5. 5

   Divide the couscous between bowls. Add spoonfuls of {Hummus}, then scatter over the crispy {Canned Chickpeas}, {Cucumber}, {Tomato}, remaining {Red Onion}, and remaining {Fresh parsley}. Serve with the remaining {Lemon} wedges for squeezing over.

   ~7 min