Chickpea and Tomato Skillet with Couscous

A quick skillet of chickpeas and tomatoes simmered with onion, garlic, paprika, and cumin, finished with lemon and parsley. Served alongside fluffy couscous for a simple, savory main.

By Ekezi · Published 29/09/2026

Preparation

10 minutes

Cooking

25 minutes

Servings

2

Ingredients

• 80 g couscous
• 240 ml water, for couscous
• 15 ml olive oil, divided
• 140 g onion, chopped
• 2 garlic cloves, minced
• 1 g ground cumin
• 1 g sweet paprika
• 400 g canned diced tomatoes with juices
• 400 g canned chickpeas, drained and rinsed
• 1 g salt, plus more to taste
• 0.5 g black pepper
• 15 ml lemon juice
• 10 g fresh parsley, chopped

Steps

1. In a small pot, bring 240 ml water and a pinch of salt to a boil. Stir in 80 g couscous, cover, remove from heat, and let stand until the water is absorbed and the grains are tender, about 5 minutes.
2. Heat 7.5 ml olive oil in a skillet over medium heat. Add 140 g chopped onion and cook, stirring, until softened and lightly golden, about 5 minutes.
3. Stir in 2 minced garlic cloves, 1 g ground cumin, and 1 g sweet paprika. Cook for 30 seconds until fragrant, keeping the mixture moving so the spices do not scorch.
4. Add 400 g canned diced tomatoes with juices and 400 g drained, rinsed chickpeas. Season with 1 g salt and 0.5 g black pepper. Stir and bring to a gentle simmer.
5. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the sauce thickens slightly and clings to the chickpeas, about 10 minutes.
6. Stir in 15 ml lemon juice, 10 g chopped parsley, and the remaining 7.5 ml olive oil. Taste and add more salt or pepper if needed.
7. Fluff the couscous with a fork. Divide it between two plates, spoon the chickpea and tomato mixture over the top, and serve hot.

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