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1. Peel and finely dice the onion, and mince the garlic; drain and rinse the chickpeas thoroughly and pat them dry with a clean towel to help them crisp in the pan.
2 can canned chickpeas (drained and rinsed),
1 piece yellow onion,
4 clove garlic
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2. Bring the water for couscous to a boil in a small saucepan with the salt for couscous, stir in the couscous, cover, remove from heat, and let stand for 5 minutes, then fluff with a fork just before serving.
1 cup couscous (dry),
1.2 cup water for couscous,
0.2 tsp salt for couscous
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3. Heat the olive oil and half of the butter in a large skillet over medium-high heat, add the chickpeas in an even layer, season with a pinch of the kosher salt and black pepper, and cook, stirring only occasionally, until they are golden and lightly crisped, about 8 to 10 minutes, then transfer them to a plate and set aside.
2 can canned chickpeas (drained and rinsed),
0.8 tbsp unsalted butter,
1 tbsp olive oil,
0.2 tsp black pepper,
0.5 tsp kosher salt
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4. Reduce the heat to medium, add the remaining butter to the same skillet, then add the diced onion and cook, stirring often, until soft and lightly golden, about 6 to 8 minutes; add the minced garlic and cook until fragrant, about 30 seconds.
0.8 tbsp unsalted butter,
1 piece yellow onion,
4 clove garlic
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5. Stir in the tomato paste and cook, stirring, for about 1 minute to caramelize it slightly, then pour in the soy sauce, honey, water, apple cider vinegar, crushed red pepper flakes, remaining kosher salt, and remaining black pepper, stirring until smooth and starting to bubble.
0.2 cup honey,
0.2 cup soy sauce,
1.5 tbsp tomato paste,
0.2 cup water,
1 tsp apple cider vinegar,
0.2 tsp crushed red pepper flakes,
0.2 tsp black pepper,
0.5 tsp kosher salt
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6. In a small bowl, whisk the cornstarch with a spoonful of cool water from the tap until smooth, then slowly whisk this slurry into the simmering sauce and cook, stirring, until the sauce thickens and turns glossy, about 1 to 2 minutes.
0.2 cup water,
1 tbsp cornstarch
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7. Stir the heavy cream into the thickened sauce, return the crispy chickpeas to the skillet, and toss gently to coat; simmer on low heat for 2 to 3 minutes, stirring occasionally, until the chickpeas are heated through and the sauce is sticky and clinging to them, then taste and adjust seasoning if needed.
2 can canned chickpeas (drained and rinsed),
0.2 cup heavy cream
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8. Spoon the fluffy couscous into shallow bowls, top with the sticky honey garlic chickpeas and plenty of sauce from the skillet, and finish with a sprinkle of chopped fresh parsley.
1 cup couscous (dry),
2 tbsp fresh parsley (garnish)
By james