1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins chickpeas), drained
1/2 tsp ground cinnamon
1/2 tsp ground cumin
400g giant cous cous
The juice of 1 orange
1 tbsp dijon mustard
50g pitted dates
a bunch of fresh parsley
salt, pepper and olive oil
Directions
Head over for the full directions over on Sophie’s page, linked here .
HUGE THANKS to the legend that is Sophie Wyburd for this epic bean recipe. Sophie is an incredible food writer and all champions the bean in a load of her dishes. You can check out more of her incredible work here.