Couscous with Chickpeas and Vegetables
Makes 6 servings
|1||cup dried chickpeas (garbanzo beans)|
|2||cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth|
|1||large onion, quartered and sliced|
|2||large cloves garlic, minced|
|1||teaspoon ground cinnamon|
|1||teaspoon red pepper flakes|
|1/2||teaspoon saffron or turmeric (optional)|
|1/2||pound eggplant, cut into 3/4-inch cubes|
|1||large sweet potato, peeled and cut into 3/4-inch cubes|
|3/4||pound zucchini, cut into 3/4-inch cubes|
|1||can (14-1/2 ounces) chopped tomatoes|
|2||tablespoons finely chopped fresh parsley|
|2||tablespoons finely chopped fresh cilantro|
|4||cups hot cooked couscous (cooked without added salt or fat)|
- Sort and rinse chickpeas. Cover with water and let soak overnight; drain. Place in Dutch oven with chicken broth; bring to a boil over high heat.
- Add onion, garlic, cinnamon, red pepper flakes, paprika and saffron, if desired; reduce heat to low. Cover and simmer 1 hour or until chickpeas are tender. Stir in salt.
- Add eggplant and sweet potato; cook 10 minutes. Add zucchini and tomatoes; cook 10 minutes or just until all vegetables are tender. Stir in parsley and cilantro; spoon mixture over hot couscous. Garnish with sweet potato slices and chives, if desired.
|Serving Size:||1/6 of chick-pea mixture with about 2/3 cup cooked couscous (without garnish)|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||7 %|
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