You are here

Chickpea Stew Over Couscous

Chickpea Stew Over Couscous

Nutrition Facts
  • cal. (kcal) 350
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
  • 0
  • 1
  • 2
  • 3
  • 4
by 5 people
add your rating thank you for rating | add a comment

Ingredients

Shop Recipes ▾
  • 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)

Directions

  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 Information for Chickpea Stew Over Couscous

Servings Per Recipe: 8
PER SERVING: 350 cal., 5 g total fat 489 mg sodium, 62 g carb. (15 g fiber), 17 g pro.

Love it? Share now!

Comments

Loading comments...