Creamy Turmeric Couscous and Chickpeas

I made this creamy turmeric couscous and chickpeas a few years ago, then promptly lost track of the recipe. Thankfully, a photo survived. Little round pasta balls, chickpeas, and a bright yellow sauce were enough to send me creating it again.

This version uses chicken broth, which is my preference. If you want to make it vegan, use vegetable broth instead. The creamy part comes from coconut milk, so there’s no dairy involved either way. This was a favorite of mine when I tried out Veganism for a year. <—- Insane, I know. If you want to make your own chicken brother, check out my recipe for Homemade Chicken Broth. It makes enough for this meal and also stocks your freezer!

Making creamy turmeric couscous

Use pearl couscous (the bigger, round pasta balls) for this recipe. Regular couscous has a different texture and cooks much faster. Full-fat canned coconut milk gives the sauce its creamy texture; the coconut milk sold in cartons as a drinking milk will make a thinner sauce.

Creamy Turmeric Couscous and Chickpeas

Pearl couscous and chickpeas in a creamy golden sauce with spinach and green onions. I prefer chicken broth, but vegetable broth makes this an easy vegan meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 Side dishes

Course: Main Course, Side Dish

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 shallot diced
• 3 –4 cloves garlic minced
• 1 cup uncooked pearl couscous
• 1½ cups low-sodium chicken broth plus extra as needed
• 1 cup full-fat canned coconut milk
• 1 can chickpeas 15 ounces, drained and rinsed
• 1 packed cup baby spinach chopped
• ⅓ cup green onions chopped
• 1 teaspoon ground turmeric
• Salt and black pepper to taste

Method

 

1. Warm the oil in a large skillet over medium heat. Soften the shallot for about 2 minutes, then stir in the garlic for 30 seconds. Add the pearl couscous.
2. Pour in the chicken broth. Once simmering, cover and lower the heat. Cook for 5–7 minutes, adding a little broth if the pan gets dry.
3. Mix in the coconut milk, chickpeas, spinach, green onions, and turmeric. Season with salt and pepper.
4. Simmer uncovered for about 10 minutes, stirring regularly, until the couscous is tender. Add broth as needed to loosen the sauce. Taste and adjust the seasoning before serving.

Notes

Vegan option: Replace chicken broth with the same amount of vegetable broth. Check that your couscous and broth contain no animal ingredients.

Couscous: Use pearl couscous, sometimes labeled Israeli couscous. Cook until tender; timing can vary by brand.

Coconut milk: Use unsweetened, full-fat canned coconut milk for the creamiest result

Sourcing Quality Ingredients

My pantry is always stocked with Thrive Market’s Organic Coconut Milk! They also have a wide variety of quality, organic items that are perfect for cooking from scratch. Check them out for $40 off your first box.

More easy dinners

If creamy sauces are your thing, try my One-Pot Creamy Tomato Sun-Dried Penne next. It’s another simple dinner that uses coconut milk, and one that’s become a weekly staple in our house.