INGREDIENTS
2 15 1/2 ounce cans
Chickpeas
1/2 cup
Cilantro, leaves
6
Garlic cloves
1
Jalapeno pepper
1 cup
Julienne-cut carrots
1
Lemon
1 tbsp
Lemon rind
1 cup
Red bell pepper
1 tbsp
Tomato paste
1/2 cup
Vegetable broth, organic
3 tbsp
Lemon juice, fresh
4 cups
Couscous, cooked
1/4 tsp
Allspice, ground
1/4 tsp
Black pepper
1/8 tsp
Red pepper, ground
1/4 tsp
Salt
3 tbsp
Canola oil
1 tsp
Cumin seeds