cooking · Dinner

Chickpea Stew over Couscous

I adapted this recipe from Wildly Affordable Organic: Eat Fabulous Food, Get Healthy, and Save the Planet–All on $5 a Day or Less, on page 139. The book has solid ideas but I’d say that the recipe needs a little tweaking. Although those tweaks would raise the price of the meal up, it would have given a bit deeper flavor. Still, the recipe I chose was solid – it just needed a little more liquid! I do note in my version below what to add. I subbed in a bag of frozen bell pepper strips for the fresh one called for. Here in fall it is just cheaper to use frozen and they are a blend of colors – and I get more as well!

Chickpea Stew over Couscous


  • 1 Tbsp olive oil
  • 1 onion, peeled and chopped
  • 14 ounce bag frozen bell pepper strips, broken up
  • 2 carrots, peeled and trimmed
  • 1 tsp garlic, diced (jarred is fine or 2 cloves)
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • ¼ tsp kosher salt (or more as desired)
  • 15 ounce can chickpeas, rinsed and drained
  • 14.5 ounce can diced tomatoes
  • 1 cup lower sodium vegetable broth (my addition)
  • ½ cup raisins

Couscous –

  • 1 cup couscous
  • 1¼ cups lower sodium vegetable broth (my addition, recipe called for water + salt)


Heat a large skillet over medium heat, add the oil, peppers and onion and let cook. Meanwhile cut the carrots in half lengthwise and then into half moons. Add the carrots to the skillet. When the onions are tender add the garlic and spices, stir in and let cook for another minute. Add the chickpeas, tomatoes, broth and raisins, bring to a boil, turn to medium-low and let cook covered till the carrots are done (takes about 10 minutes).

Meanwhile, bring the broth to a boil in a small saucepan, add the couscous. Take off the stove and cover tightly, let sit for 10 minutes.

To serve, divide the couscous between bowls and top with the stew.

Serves 3 to 4.


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