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Mediterranean Chickpea Stew

Serves 4 to 6
Time 45 min
If you like, stir fresh herbs like oregano, parsley or mint into the cooked couscous before spooning this hearty chickpea stew over the top.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 medium zucchini, chopped
  • 1 (35.0-ounce) can whole peeled tomatoes, drained
  • 1 1/2 cup cooked chickpeas, drained
  • 1 tablespoon capers, drained
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 5 cups cooked couscous
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Method

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.

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.
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  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 medium zucchini, chopped
  • 1 (35.0-ounce) can whole peeled tomatoes, drained
  • 1 1/2 cup cooked chickpeas, drained
  • 1 tablespoon capers, drained
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 5 cups cooked couscous
Shop with Prime

Exclusively for Prime members in select ZIP codes.