Spinach Chickpea Stew with Garlic Couscous
I’ve recently learned that my girls like chickpeas in any form. I used to think it was just Roasted Masala Chickpeas that they gobbled down, but I’ve been paying attention and I’m glad I have! Watching both of them gobble down this stew was amazing. They are one of the few girls who also love to eat spinach in any form, cooked or uncooked (I feel blessed) so I knew I was going to use it to give some green to this dish!
I’m totally adding this to my weeknight meal list as it took me only 20 minutes to pull together! I got the couscous started on the side and takes only 15 minutes to make!
Can you tell I’m ready for the autumn season to begin? I’ve had a fun summer enjoying the hot weather but between the smoke from all the fires and a broken AC during the multiple heat waves, I am looking forward to the end of the year. Hot stews are just the thing to warm you up during the cold months and this recipe is a great one where you get to spend more time enjoying the food than making it!
Try it out and let me know what you think. Tag me on Instagram @bitofspice146 and use the #bitofspice146 hashtag. I would love to see your versions of my recipes!
From my kitchen to yours, enjoy this delicious stew!
Spinach Chickpea Stew with Garlic Couscous
Ingredients
For the Stew:
- 1 can chickpeas, drained and rinsed
- 3 tomatoes, chopped
- 1/2 white onion, chopped
- 1 c zucchini, chopped
- 1 c yellow squash, chopped
- 2 c spinach
- 1 1/2 c marinara sauce or your favorite pasta sauce
- 5 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp red chili flakes
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 c vegetable broth
- 1 Tbsp Oil, EVOO or Avo
- Zest and juice of 1 lemon
For the Garlic Herb Couscous:
- 1 c couscous
- 1 1/4 c water
- 1 Tbsp Oil, Avo or EVOO
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
For the Stew:
- In a stockpot, heat oil over medium high flame.
- Add the onions, garlic, zucchini, and yellow squash. Stir and cook for 3-5 minutes until the veggies are tender.
- Add in the red chili flakes, paprika, and spinach. Continue cooking for an additional 1-2 minutes.
- Add in the chickpeas, marinara/pasta sauce, tomatoes, salt, pepper, broth and the zest and juice of a lemon.
- Mix all of the ingredients well and bring to a boil on high heat. Reduce heat to medium, cover and simmer for 15 minutes.
For the Couscous:
- Bring water to a boil in a saucepan.
- Stir in couscous, remove from heat and cover. Let it stand for 5 minutes.
- Remove cover and add in the garlic, oil, salt and pepper. Toss gently and set aside until stew is done.
To serve:
- Place the couscous in a bowl and top with chickpea stew. Serve hot!
