Mediterranean Style Chickpea Stew with Couscous

Ingredients

While the original Burmese Khow Suey is a coconut-based noodle soup, this Mediterranean adaptation replaces the noodles with couscous and incorporates Mediterranean spices and flavors. The dish also features a variety of Mediterranean vegetables and herbs, giving it a distinct taste and aroma. We alse have the original recipe for Khow suey, so you can check it out.

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 eggplant, diced 1 eggplant, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (180g) couscous 1 cup (180g) couscous
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 10g
• Protein: 12g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced bell pepper, zucchini, and eggplant to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Stir in the cooked chickpeas, diced tomatoes, cumin, paprika, dried oregano, dried thyme, salt, and pepper. Allow the mixture to simmer for 15-20 minutes, until the vegetables are tender and the flavors have melded together.
4. 4.
   Meanwhile, prepare the couscous according to package instructions.
5. 5.
   Serve the chickpea stew over a bed of couscous. Garnish with fresh parsley and a squeeze of lemon juice.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the stew to remove any excess sodium.
• Couscous — Fluff the cooked couscous with a fork to ensure a light and fluffy texture.

Tips & Tricks

• For added flavor, you can sprinkle some crumbled feta cheese on top of the stew before serving.
• Feel free to customize the vegetables in the stew based on your preferences and seasonal availability.
• If you prefer a spicier stew, add a pinch of red pepper flakes or a dash of hot sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish pairs well with a side of crusty bread for dipping.

Serving advice

Serve the Chickpea Stew with Couscous in individual bowls, garnished with fresh parsley and a squeeze of lemon juice. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the stew and sprinkle some additional chopped parsley. Serve the couscous separately in a mound next to the stew for an appealing visual contrast.