Name: Eggplant, Tomato & Chickpea Stew with Couscous & Feta
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1065 ml chicken or vegetable broth; 1 ½ (113 g) pkg crumbled feta cheese; 3 (398 ml) cans diced tomatoes; 3 eggplants; 1 ½ small pkgs fresh basil; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 ½ cups whole wheat couscous; 1 ½ medium yellow onions; black pepper; cumin, ground; curry powder; extra virgin olive oil; salt

Eggplant, Tomato & Chickpea Stew with Couscous & FetaEggplant, Tomato & Chickpea Stew with Couscous & Feta — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1065 ml chicken or vegetable broth

1 ½ (113 g) pkg crumbled feta cheese

3 (398 ml) cans diced tomatoes

3 eggplants

1 ½ small pkgs fresh basil

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 ½ cups whole wheat couscous

1 ½ medium yellow onions

black pepper

cumin, ground

curry powder

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Trim and discard the ends of the eggplants; medium dice the eggplants (cut into 1 ¼-cm cubes) and transfer to a large bowl.

Preheat a sauté pan over medium heat.

Peel and small dice the onion (cut into 6-mm cubes).

Add olive oil to the pan and swirl to coat the bottom.

Add the onion to the pan; cook, stirring frequently, until softened, 3 to 5 minutes.

Peel and mince (or crush) the garlic.

Add broth to a small saucepan and bring to a boil.

Add the garlic to the pan; stir until fragrant, 15 to 30 seconds.

Add the eggplant, diced tomatoes, and broth to the pan; season with cumin, salt, pepper, and curry powder. Bring to a boil, then reduce the heat to medium-low; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes.

Once the water is boiling, remove the saucepan from the heat. Add salt and couscous and stir. Cover the saucepan and let it sit for 10 minutes.

While the eggplant cooks, drain and rinse the chickpeas in a colander.

Place the feta in a small bowl.

Pick the basil leaves off the stems; discard the stems and chop almost all of the leaves (save a few for garnishing).

Stir the chickpeas and chopped basil into the pan; cook for another 2 to 3 minutes.

Uncover the couscous and fluff with a fork.

To serve, spoon the couscous onto a plate, top with the stew, and garnish with the feta and remaining basil leaves. Enjoy!

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