Smoky chickpea couscous with peppers

What you’ll need

Frying pan; Heatproof bowl and covering plate; Kettle or saucepan for stock; Board, knife and measuring jug.

Ingredients

• 150 g dry quick-cooking couscous, not pearl couscous
• Boiling vegetable stock in the amount specified by the couscous packet (check its liquid ratio)
• 1 × 400 g tin chickpeas, drained and rinsed (about 240 g drained)
• 1 red pepper (about 150 g), deseeded and thinly sliced
• 1 small onion (about 100 g), thinly sliced
• 1 garlic clove, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 × 400 g tin chopped tomatoes, including juice
• 50 ml water, plus more if needed
• 10 g parsley, chopped
• Salt and black pepper, to taste

Let’s make dinner.

1. Heat the oil in a frying pan over medium heat. Add the onion and pepper. Cook for 8–10 minutes, stirring, until softened. Add the garlic and paprika and stir for 30 seconds.
2. Add the tomatoes, drained chickpeas and 50 ml water. Bring to a gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens and the chickpeas are hot throughout. Add a splash of water if it catches.
3. Meanwhile, put the couscous in a heatproof bowl. Add boiling stock in the amount stated on the packet, cover and leave for its specified time. Fluff with a fork.
4. Taste the chickpea sauce and season with salt and pepper. Divide the couscous between two bowls, spoon over the topping and scatter with parsley.