Mediterranean Stewed Chickpeas

By Rheanna Kish and The Test Kitchen

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Mediterranean Stewed ChickpeasFennel, tomatoes and olives add a touch of the Mediterranean to this simple chickpea stew. If you prefer, you can also serve this with whole wheat pita instead of the couscous.5 out of5based on1 ratings. 4 user reviews.

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Mediterranean Stewed Chickpeas
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	462462 cal
pro	15 g15g pro
total fat	12 g12g total fat
sat. fat	2 g2g sat. fat
carb	78 g78g carb
fibre	14 g14g fibre
chol	0 mg0mg chol
sodium	617 mg617mg sodium
potassium	317 mg317mg potassium
% RDI:	-
calcium	1818 calcium
iron	5252 iron
vit A	1818 vit A
vit C	8383 vit C
folate	3838 folate

Fennel, tomatoes and olives add a touch of the Mediterranean to this simple chickpea stew. If you prefer, you can also serve this with whole wheat pita instead of the couscous.

Ingredients

2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 onion , chopped1 1oniononions, chopped
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp crushed fennel seeds 1/2 1/2tsp tspcrushed fennel seeds
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp hot pepper flakes 1/4 1/4tsp tsphot pepper flakes
1 (28 oz/796 mL) diced no-salt-added tomatoes 1 1(28 oz/796 mL) (28 oz/796 mL)diced no-salt-added tomatoesdiced no-salt-added tomatoes
1 (19 oz/540 mL) chickpeas , drained and rinsed1 1(19 oz/540 mL) (19 oz/540 mL)chickpeachickpeas, drained and rinsed
1/2 cup sliced large stuffed green olives 1/2 1/2cup cupsliced large stuffed green olivesstuffed green olives
1/2 cup chopped fresh parsley 1/2 1/2cup cupchopped fresh parsley
1/4 tsp dried mint 1/4 1/4tsp tspdried mint
1 cup whole wheat couscous 1 1cup cupwhole wheat couscous

Preparation

In shallow Dutch oven, heat oil over medium heat; cook onion, green pepper, garlic, fennel seeds, pepper and hot pepper flakes, stirring occasionally, until tender, about 5 minutes.

Stir in tomatoes, chickpeas, olives, half of the parsley and the mint; bring to boil. Reduce heat and simmer, stirring often, until slightly thickened, about 15 minutes. Stir in remaining parsley; cook for 5 minutes.

Meanwhile, in bowl, stir couscous with 1-1/2 cups boiling water; cover with plastic wrap and let stand for 5 minutes. Fluff with fork. Serve with stew.

Source : Canadian Living Magazine: November 2011