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Chickpea Couscous With Black Truffle (Vegan, Gluten-Free)

Chickpea Couscous With Black Truffle (Vegan, Gluten-Free)

  • Author: Elisa Tricon


This healthy comfy plant-based meal hits all the right spots.

  • It’s rich in fibre
  • High in protein
  • Packed with veggies
  • Contain good fats


Units Scale


  • 2 red onions, sliced
  • 1 tsp olive oil


  • 100g chickpea couscous (I used Profusion)
  • 100ml of boiling water
  • 325g chickpea (I live Brindisa Monjardin Organic Chickpeas)
  • Truffle sauce (I like Truffle Hunter UK)
  • Black pepper and salt to taste


  • 250g mushrooms, sliced
  • 1 tsp garlic powder
  • 1/2tsp black pepper
  • 1 tsp olive oil
  • Black pepper and salt to taste


  • 400g baby spinach
  • Salt to taste


  1. Lightly toast pine nuts for 5 minutes, stirring occasionally.
  2. Add the sliced onions with olive oil, mix well. Let it caramelise for 15/20 minutes stirring it occasionally.
  3. Meanwhile, stir fry the mushrooms with the garlic powder and olive oil until softened, add salt to taste and black pepper. Reserve
  4. Stir fry the spinach until soften (~ 1 minute), add a good pinch of salt. Reserve.
  5. Meanwhile, add boiling water to the couscous and let it sit for 5 minutes. Drain the chickpeas and rinse them in hot water. Fluff the couscous when ready and involve the truffle sauce and drained chickpeas. Rectify salt and sprinkle black pepper to taste.
  6. Serve the truffle mix with stir-fried spinach, mushrooms and caramelised onions. Sprinkle some lightly toasted pine nuts.