Mediterranean Chickpea Stew

Mediterranean Chickpea Stew

Serves 4 to 6

If you like, stir fresh herbs like oregano, parsley or mint into the cooked couscous before spooning this hearty chickpea stew over the top.

  • 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
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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.

Nutritional Info: 
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
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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