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Chickpea Stew Over Couscous

Makes: 8  servings Prep 10 mins  plus soaking chickpeas overnight Slow Cook  on HIGH for 5 hours or LOW for 7 hours
Chickpea Stew Over Couscous
  • 1 pound  dried chickpeas, picked over and rinsed
  • 1 medium-size onion, chopped
  • 2 teaspoons  dried oregano
  • 3 small zucchini (6 ounces each), cut into 3/4-inch pieces
  • 1 can (14.5 ounces) diced tomatoes with Basil, Garlic and Oregano
  • 1/2 cup  vegetable broth
  • 1 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 1 box (7.6 ounces) whole-wheat couscous, cooked according to package directions
  • 1 cup  crumbled feta (optional)
Make It

1. Soak chickpeas overnight. Drain and place them in slow cooker with onion and 1 teaspoon oregano; add 4 cups water. Cover and cook for 3 hours on HIGH or 5 hours on LOW or until tender.

2. Drain chickpea mixture and return to slow cooker. Stir zucchini, tomatoes and broth into slow cooker. Cover and cook an additional 2 hours. Stir in remaining 1 teaspoon oregano, salt and black pepper right before serving; spoon over couscous and sprinkle each serving with feta cheese, if desired.

Nutrition Facts
  • Servings Per Recipe 8,
  • cal.(kcal)350,
  • Fat, total(g)5,
  • chol.(mg)0,
  • carb.(g)62,
  • fiber(g)15,
  • pro.(g)17,
  • sodium(mg)489,
  • Percent Daily Values are based on a 2,000 calorie diet.

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