Easy Comforting Couscous Chickpea Skillet! Savory and creamy, it comes together in one pan for a fuss-free dinner that feels like a warm hug on a chilly evening.

This Easy Comforting Couscous Chickpea Skillet is the ultimate cozy supper that hits all the right notes for a homey weeknight meal. The light, simple flavor palate keeps the dish approachable, while still delivering wholesome deliciousness with every bite. Baby kale (or spinach) folded in at the end introduces a pleasantly earthy brightness and a surge of antioxidants, adding color, texture, and a nutritious finish that elevates the comfort factor.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.

Hi there, Ameera here!

We all fell in love with this creamy, comforting couscous dish from the very first bite. It’s the kind of meal that feels like a hug on a busy night. You gotta give this one a try—the flavors mingle naturally, the sauce clings to every grain of couscous, and the spinach or baby kale adds a bright green note and a boost of nutrients.

Tips for Success:

• Flavor Profile: This Easy Comforting Couscous Chickpeas is perfect comfort food. It is savory, creamy, and hearty. The flavor palate is light, simple, yet wholesome and delicious. The baby kale (or spinach) adds an earthy element.
• Amount of Sauce: This dish is a cross between a risotto and porridge. It has a creamy texture that is just perfect. There is typically a tiny bit of sauce left that has not been absorbed. The longer the dish sits, the more it will absorb any liquids. If refrigerated and all the broth is gone and you are looking for a little broth, feel free to add a tablespoon (or so) of water, stir well, then reheat.
• Tenderness of the Onions: Make sure to dice the onions very finely and mince the garlic and sauté until perfectly soft before going to Step 3.
• Boiling the Pasta: Once you add the pearl couscous, the sauce should be a very low perking boil. Do not do a rolling boil or the couscous will stick to the bottom of the skillet.
• Do Not Over-Stir the Dish: After adding the dry couscous and chickpeas, give a stir to incorporate, then stop. Allow the couscous to sit in the broth and absorb the liquids without stirring; however, please do stir here and there to avoid sticking; however, avoid constant stirring. If you over-stir, this will cause the couscous to release too much starch, and you could potentially end up with a gooey dish. If you accidentally over-stir, then at the end, add more vegetable broth/water to thin it out.  
• Pasta: We used toasted pearl couscous. You can substitute with orzo if you wish.
• Gluten Free Pasta: Feel free to use gluten free pasta. However, please note that gluten free pasta tends to release a lot of starches resulting in a much thicker broth. You may need some additional vegetable broth to thin it out.
• Miso: White miso paste adds a savory element to the dish. We do not recommend leaving it out, nor are there any suitable substitutions.
• Crushed Red Pepper Flakes: The crushed red pepper flakes are totally optional. We had family members who loved that little punch of heat while others hated it.
• Baby Kale: We did several kitchen tests using baby kale, baby spinach, and baby endive. We preferred baby kale. We had one family member who loves curly endive; however, you really need to be a curly endive fan to use it. Endive tends to be a tad bit bitter and the dish will continue to increase in bitterness as it sits in the refrigerator (if you have leftovers).
• Greens: Greens such as spinach and kale are natural spice/herb neutralizers.  A soup/stew/dish can taste perfectly seasoned before adding the greens, then once the greens are added, the flavor mellows requiring more seasoning.
• Chickpeas Substitutions: Feel free to substitute the chickpeas with your favorite white beans, or leave them out completely.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days in the refrigerator.  Store in a covered air-tight container.

This dish can be frozen; however, this dish is best when served immediately after making.

Pantry Products:

• Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  You can also use chickpea miso for a soy free version. Feel free to use your favorite white miso brand.
• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. 

Kitchen Equipment:

• Large skillet with lid

If you try this cozy dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Easy Comforting Couscous Chickpea Skillet

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 25 Minutes
• Total Time: 35 Minutes
• Yield: 4 1/4 Cups 1x
• Category: Dinner
• Method: Stovetop
• Diet: Vegan

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Description

This Easy Comforting Couscous Chickpea Skillet is the ultimate cozy supper that hits all the right notes for a homey weeknight meal.

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Ingredients

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Skillet Ingredients:

• 1 medium yellow onion, fine dice
• 1 Tablespoon minced garlic
• 2 cups low-sodium vegetable broth *
• 1 cup water
• 1 Tablespoon miso *
• ¼ cup nutritional yeast

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Pinch to 1 teaspoon sea salt (+/-) *
• Pinch to ¼ teaspoon black pepper (+/-)
• Pinch crush red pepper flakes (optional) * 

Other Ingredients:

• 1 cup dry pearl couscous
• 1 – [ 15.5 oz. ] can chickpeas, drained and rinsed
• 3 to 4 cups packed chopped fresh baby kale (or baby spinach) *

Optional Toppings:

• Chopped fresh parsley

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Instructions

1. Place all the Spice/Herb Ingredients into a small bowl, whisk, set aside.
2. In a large skillet, add the diced onions, sauté over medium-high heat for 7 to 10 minutes (or longer), until tender, add a splash of water, if needed to avoid burning.
3. Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
4. Next add all the remaining Skillet Ingredients and the Spice/Herb Mix, simmer on medium for 2 minutes, uncovered. Be sure to stir well to dissolve the miso into the broth.
5. After 2 minutes, then add the chickpeas and couscous, stir well to incorporate, heat on medium-low temperature and cook for 7 minutes, uncovered, then add the chopped fresh baby kale and a pinch of crushed red pepper flakes (optional), stir to incorporate. Do not over-stir.
6. Cook until the couscous is perfectly tender, approx. 3 to 5 additional minutes (or longer). Most of the liquids should be absorbed. There will be small amount of creamy liquids left, that is perfect. Remove from the stove, cover with a lid, and allow to sit for 5 minutes to allow the flavors to marry. Serve and enjoy!

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

Servings:  4  (makes 4 ¼ cups)

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