Chickpea Stew Over Couscous
- 1 of 2 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 of 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.
Servings Per Recipe: 8
Per Serving: 489 mg sodium, 15 g fiber, 0 mg chol., 5 g Fat, total, 17 g pro., 62 g carb., 350 kcal cal.