Cumin-Spiced Chickpeas And Carrots On Couscous

• 1/2 cup organic vegetable broth
• 1 tablespoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon tomato paste
• 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 3 tablespoons canola oil, divided
• 1 cup chopped red bell pepper
• 1 cup julienne-cut carrots
• 1 jalapeno pepper, finely chopped
• 1 teaspoon cumin seeds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground red pepper
• 6 garlic cloves, minced
• 4 cups warm cooked couscous (about 2 cups dry)
• 1/2 cup cilantro leaves
• Lemon wedges (optional)

1. Combine the first 4 ingredients, stirring with a whisk.
2. Dry chickpeas thoroughly in a single layer on paper towels. Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper, carrots, and jalapeno to pan, and stir-fry for 2 minutes or until vegetables are slightly tender. Add cumin seeds and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds. Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat. Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.
3. Wine Match: The light and lively Pine Ridge Chenin Blanc-Viognier 2010 ($14) pairs perfectly with this dish's bold spices. Floral aromas and a hint of sweetness temper the fiery jalapeno and red pepper. --Scott Jones

vegetable broth, lemon rind, lemon juice, tomato paste, chickpeas, canola oil, red bell pepper, juliennecut carrots, pepper, cumin seeds, salt, black pepper, ground allspice, ground red pepper, garlic, warm cooked couscous, cilantro, lemon wedges

Taken from www.myrecipes.com/recipe/cumin-spiced-chickpeas-carrots (may not work)