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Chickpea couscous with yogurt and kimchi
Duration:
45 mins
Difficulty:
Simply
Made by:
Estella
Estella Schweizer is an activist for climate-friendly cuisine and an expert in plant-based nutrition. She is a certified “Plant Based Chef” and is 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 the development of sustainable dining concepts and is part of the Good Food Collective.
And in all of this we are committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.
Ingredients
4
Portions
320 g planted.kebab
200 g Chickpea couscous (alternatively conventional couscous)
200 g canned chickpeas
1 teaspoon each Cumin, paprika powder, curry powder
4 tablespoons oil
1/2 teaspoon Salt
1 bundle coriander
200 g carrot
2 bars celery
some oil and freshly squeezed lemon juice to season the couscous
400 g Soy yogurt or other plant-based yogurt of your choice
400 g Kimchi e.g. from Saurcrowd
Products in this recipe
planted.kebab
Preparation
1
For the couscous, prepare the chickpea couscous according to the package instructions.
2
Drain the chickpeas and let them drain in a sieve. Mix thoroughly in a bowl with the spices (cumin, paprika and curry) and the oil, add a little salt and bake, spread out loosely on a tray lined with baking paper, at 180°C for 20-30 minutes until they are crispy and crispy. Turn every 10 minutes.
3
Slice the carrots lengthwise and cut the celery into thin rings.
4
When the couscous has swollen, fold the carrot sticks and celery slices into the couscous. Drizzle with a little olive oil and lemon juice and season to taste.
5
While the chickpeas are finishing baking, fry the planted kebab over medium heat according to the package instructions.
6
Shortly before serving, fold the crispy chickpeas into the couscous, arrange on plates and serve with the soy yoghurt, kimchi and planted kebab.
