• 3 Ratings
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Ingredients

Directions

  • 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.

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  • 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

350 calories; 5 g total fat; 0 mg cholesterol; 489 mg sodium. 62 g carbohydrates; 15 g fiber; 17 g protein;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0