Mediterranean Chickpeas Recipe

5 7 10
Mediterranean Chickpeas Recipe
Mediterranean Chickpeas Recipe photo by Taste of Home
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Mediterranean Chickpeas Recipe

Read Reviews
5 7 10
Publisher Photo
Add this to your meatless Monday lineup. It's great with feta cheese on top. —Elaine Ober, Brookline, Massachusetts
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup water
  • 3/4 cup uncooked whole wheat couscous
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup pitted Greek olives, coarsely chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • Dash pepper
  • Dash cayenne pepper

Directions

In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork.
Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in remaining ingredients; heat through, stirring occasionally. Serve with couscous. Yield: 4 servings.
Originally published as Mediterranean Chickpeas in Healthy Cooking April/May 2010, p55

Nutritional Facts

1 cup chickpea mixture with 2/3 cup couscous: 340 calories, 10g fat (1g saturated fat), 0 cholesterol, 677mg sodium, 51g carbohydrate (9g sugars, 9g fiber), 11g protein.

  • 1 cup water
  • 3/4 cup uncooked whole wheat couscous
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup pitted Greek olives, coarsely chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • Dash pepper
  • Dash cayenne pepper
  1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork.
  2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in remaining ingredients; heat through, stirring occasionally. Serve with couscous. Yield: 4 servings.
Originally published as Mediterranean Chickpeas in Healthy Cooking April/May 2010, p55

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Reviews forMediterranean Chickpeas

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katewintering User ID: 3739495 265722
Reviewed May. 8, 2017

"We love this!! I serve it over egg noodles. So easy and fast."

MY REVIEW
betsymunro User ID: 7424095 171694
Reviewed Dec. 19, 2013

"used half as many grilled artichokes and 2 cans of chic peas. served with jasmine rice. even the kiddo loved it! easy, fast, unique. also great with a little feta on top."

MY REVIEW
alyene User ID: 2609680 146653
Reviewed Dec. 10, 2012

"I just made this to take to a friend, but like it so much I think I'll make it for myself tomorrow!"

MY REVIEW
ferndale52 User ID: 4154455 107692
Reviewed Aug. 8, 2012

"so easy to make and very tasty. the stewed tomatoes were on the sweet side so i needed to add a little more lemon juice"

MY REVIEW
ridealf14 User ID: 1261189 188762
Reviewed Aug. 7, 2012

"Great flavors & very easy to throw together! Definitely use no salt added tomatoes & chickpeas, as the olives and artichokes will have plenty!"

MY REVIEW
AmyGrillo User ID: 927334 146652
Reviewed May. 27, 2010

"Delicious and easy to make"

MY REVIEW
Lochlex User ID: 2809868 118057
Reviewed May. 21, 2010

"This dish has so much flavour and takes no time to pull together. My small kids love it too. I sometimes serve it with pita pockets."

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