Cheesy Spinach Pesto Flatbread
- 15 Feb - 21 Feb, 2025
· 1tbsp canola oil
· 1 medium onion, finely chopped
· 2 garlic cloves, minced
· 1tbsp curry powder
· 2 cans (14½ oz. each) diced tomatoes, undrained
· 2 cans (15oz. each) chickpeas, rinsed and drained
· 2 cups cubed peeled sweet potato (about 1 medium)
· 1 cup light coconut milk
· 2tsp sugar
· ¼ tsp crushed red pepper flakes
· 1 cup uncooked whole wheat couscous
· 1½ cups frozen peas (about 6oz.)
· ¼ tsp salt
· Chopped fresh parsley
· Plain yogurt, optional
In a large skillet, heat oil over medium heat; sauté onion and garlic with curry powder until tender, three to four minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and potatoes are tender, 25-30 minutes, stirring occasionally.
Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas.
To serve, divide couscous among six bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt.
COMMENTS