Main
2 tablespoons extra-virgin olive oil
2 cloves garlic finely chopped
1 medium yellow onion chopped
1 green bell pepper cored, seeded, and chopped
4 medium zucchini chopped
1 (35-ounce) can whole peeled tomatoes drained
1 1/2 cup cooked chickpeas drained
1 tablespoon capers drained
1/2 teaspoon salt
Ground black pepper to taste
5 cups cooked couscous
If you like, stir fresh herbs like oregano, parsley or mint into the cooked couscous before spooning this hearty chickpea stew over the top.
Dairy Free [1]
Vegan [2]
Vegetarian [3]
High Fiber [4]
Heat oil over medium heat in a large skillet.
Lower the heat, add garlic and onions and cook for 5 minutes until translucent.
Add green peppers and cook 5 minutes more.
Add zucchini and cook for 15 minutes.
Add tomatoes, crushing them with your hands.
Bring to a simmer and cook for another 20 minutes, or until zucchini is soft and translucent but still holds its shape.
Stir in chickpeas and capers and cook for another 5 minutes.
Season with salt and pepper, then serve over couscous.
Per Serving:370 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 550mg sodium, 64g carbohydrate (10g dietary fiber, 11g sugar), 13g protein