Z_Eggplant and Chickpea Stew with Couscous

By á-6505

Served on a bed of fluffy couscous, this colorful vegetarian dish is full of big, bold flavors.

Ingredients

• 1 can(s) (8-ounce) tomato sauce
• 1 teaspoon(s) ground cumin
• 1/2 teaspoon(s) curry powder
• Kosher salt
• Pepper
• 1 can(s) (15-ounce) diced tomatoes
• 1 medium onion, finely chopped
• 1 medium (about 3/4 pound) eggplant, cut into 3/4-inch pieces
• 1 can(s) (15-ounce) chickpeas, rinsed
• 3/4 cup(s) couscous
• Chopped cilantro, for serving
• Plain Greek yogurt, for serving

Preparation

Step 1

1. In a large saucepan, whisk together the tomato sauce, cumin, curry powder, 1/2 cup water, and 1/2 teaspoon each salt and pepper.

2. Stir in the tomatoes, onion, and eggplant and bring to a boil. Reduce heat and simmer, covered, until the eggplant is tender, 20 to 25 minutes.

3. Add the chickpeas and cook, uncovered, until the chickpeas are heated through and the mixture has slightly thickened, 4 to 5 minutes.

4. Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous. Top with cilantro and a dollop of yogurt, if desired.