MEDITERRANEAN CHICKPEA STEW

Mediterranean Chickpea Stew image

Provided by @MakeItYours

Number Of Ingredients 12

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,
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

Steps:

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.