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Spanish-Spiced Chickpeas
with Couscous, Feta, & Soft-Boiled Eggs
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Time30 min
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Servings2
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NutritionEst. 640 calories
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In this comforting vegetarian dish, tender chickpeas, onion, and sweet peppers come together in a flavorful tomato stew spiced with a bold combo of smoked paprika, cumin, cayenne, and more. We’re serving it over fluffy couscous, which gets pops of vibrant flavor from briny capers.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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2 Pasture-Raised Eggs
- ½ cup Yellow Couscous
- 1 14-Ounce Can Whole Peeled Tomatoes
- 1 15.5 -Ounce Can Chickpeas
- 2 cloves Garlic
- 1 Yellow Onion
- 4 oz Sweet Peppers
- 1 bunch Mint
- 1½ oz Feta Cheese
- 1 Tbsp Capers
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice crosswise into rings. Combine in a bowl. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the capers. Pick the mint leaves off the stems; discard the stems.
2
Make the soft-boiled eggs:
Carefully add the eggs to the pot of boiling water. Cook 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. Wipe out the pot.
3
Cook the vegetables:
While the eggs cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared onion and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic, chickpeas, and spice blend. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Cook the couscous & serve your dish:
While the vegetables cook, in the same pot, combine the couscous and 3/4 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the chopped capers and 1 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked vegetables and seasoned eggs. Garnish with the cheese (crumbling before adding) and mint leaves (tearing just before adding). Enjoy!
1
Prepare the ingredients:
Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice crosswise into rings. Combine in a bowl. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the capers. Pick the mint leaves off the stems; discard the stems.
2
Make the soft-boiled eggs:
Carefully add the eggs to the pot of boiling water. Cook 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. Wipe out the pot.
3
Cook the vegetables:
While the eggs cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared onion and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic, chickpeas, and spice blend. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Cook the couscous & serve your dish:
While the vegetables cook, in the same pot, combine the couscous and 3/4 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the chopped capers and 1 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked vegetables and seasoned eggs. Garnish with the cheese (crumbling before adding) and mint leaves (tearing just before adding). Enjoy!
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