Spanish-Style Stewed Chickpeas Fill 1 Created with Sketch.

with Couscous, Feta, & Mint

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
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This hearty vegetarian dish is packed with flavor from the blend of vibrant spices (like paprika, cumin, and more) in our tomato-based stew. We’re serving it with a rich soft-boiled egg and a bed of fluffy, caper-studded couscous, which is perfect for soaking it all up.

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Spanish-Style Stewed Chickpeas with Couscous, Feta, & Mint
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Prepare the ingredients:
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.

Make the soft-boiled eggs:
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.

Cook the vegetables:
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.

Cook the couscous & serve your dish:
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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Prepare the ingredients:
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.

Make the soft-boiled eggs:
Cook the vegetables:
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! 

Cook the couscous & serve your dish: