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Chickpea couscous with yogurt and kimchi
Duration:
45 Min
Level:
Easy
Made by:
Estella
Estella Schweizer is an activist for climate-friendly cuisine and an expert for plant-based nutrition. She is a certified "Plant Based Chef" and one of the best vegan chefs in Germany.
She works as a recipe and product developer for young sustainable food startups, advises restaurateurs and hoteliers on developing sustainable food concepts and is part of the Good Food Collective.
And in all of this, she is committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.
Ingredients
4
Servings
320 g planted.kebab
200 g chickpea couscous (alternatively conventional couscous)
200 g tinned chickpeas
1 tsp each cumin, paprika powder, curry powder
4tbsp oil
1/2 tsp salt
1bunch coriander
200 g carrot
2stalks celery
a little oil and freshly squeezed lemon juice to dress the couscous
400 g soy yoghurt or other plant-based yoghurt according to preference
400 g kimchi, e.g. from Saurcrowd.e.g. from Saurcrowd
Products in this recipe
planted.kebab
Preparation
1
For the couscous, prepare the chickpea couscous according to package directions.
2
Drain the chickpeas and let them drain in a sieve. Mix them thoroughly in a bowl with the spices (cumin, paprika and curry) and the oil, add a little salt and spread them loosely on a baking tray covered with baking paper. Bake at 180°C convection oven for 20-30min until they are cross and crispy. Turn every 10 min .
3
Slice the carrots lengthwise and cut the celery into thin rings.
4
When the couscous has swelled, fold in the carrot sticks and celery slices. Drizzle with a little olive oil and lemon juice and season to taste.
5
While the chickpeas finish baking, sear the planted kebab over medium heat on all sides according to package directions.
6
Just before serving, fold the crispy chickpeas into the couscous, arrange on plates and serve with the soy yogurt, kimchi and planted kebab.