Chickpea Stew Over Couscous

By CorbettCook

Amount Per Serving
Calories 350
Total Fat (g) 5
Sodium (mg) 489
Carbohydrate (g) 62
Fiber (g) 15
Protein (g) 17

Ingredients

• 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)

Preparation

Step 1

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.