A richly filled couscous salad! Fulfilling due to the chickpeas and stewy vegetables. The herbal kecap spice paste provides a rich taste and a crispy layer to the chickpeas.
Grab a drink and relax, we are going to cook a delicious Indonesian cuisine!
Step 1: Cook the Israeli couscous according to the package.
Step 2: Rinse the chickpeas. Mix the chickpeas in a bowl with the spice paste and 1 tbsp oil. Bake on medium heat for 15 minutes until crispy, turn frequently. When the chickpeas start to pop, you’re good.
Step 3: Cut the red onion into rings and the eggplant into cubes. Bake the eggplant and red onion in a second pan until the eggplant softens and turns dark. Then add the diced tomatoes.
Step 4: Make up the plates. Start with the couscous, then the tomato-eggplant stew and finally the chickpeas. Garnish with cilantro.
Selamat Makan! (Enjoy your meal!)