Do you want to perfect dining etiquette and develop excellent party prep skills? Are you looking for ways to have fun with your kids in the kitchen and entertain them with new food ideas? Look no further! To impress your guests and family with fine cooking, this section is all about tips to help you come up with quick and easy meals and host unforgettable gatherings.
5 cans of California Garden Chickpeas, drained
1/3 cup of Olive oil
3 Large-sized onion, diced
5 cloves of Garlic, finely chopped
1½ tablespoons of Ground cumin
1½ tablespoons of Coriander
1 tablespoon of Ground cinnamon
5 Large-sized eggplant, cubed
5 cans of Canned chopped tomatoes
1½ tablespoons of Harissa paste
Salt – to taste
500 grams of Couscous
1 handful of Fresh cilantro
½ cup of Pomegranate seeds
Soak eggplant cubes in a bowl of salted water. Let it sit for 20-30 minutes, then drain eggplant cubes and transfer to a bowl. Set aside.
Heat olive oil in a large frying pan. Add onions and garlic and sauté for 10 minutes until soft but not browned.
Add ground cumin and coriander. Cook for 5 minutes, and then add eggplant cubes, California Garden chickpeas, tomatoes, ground cinnamon, harissa paste and salt. Pour in 5½ cups of water.
Bring the mixture to a boil, then lower the heat and simmer half covered until the mixture thickens.
Pour 7½ cups of water in a pot over medium heat. Bring to a boil then remove from heat. Add couscous to the boiling water and cover. Let sit for few minutes until tender.
Fluff couscous using a fork, then divide the quantities between serving plates. Add chickpeas and eggplant mixture on the side.
Garnish with cilantro and pomegranate seeds. Serve immediately