Mediterranean Chickpeas
Add this to your meatless Monday lineup. It's great with feta cheese on top. —Elaine Ober, Brookline, Massachusetts
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
Reviews
This was delicious! I made two small "tweaks" - I used Taste Of Home's "Seasoned Couscous" recipe instead of plain couscous and I also used diced tomatoes instead of cutting up the stewed ones (saved a step). Very quick and very yummy, I'll be making this again!
This was pretty good, but we preferred the chickpeas sprinkled with Greek herbs and roasted for 20 minutes at 459 degrees. Yum!
My husband and I live on a boat cruising and are always looking for dishes to make with not much food on board. We loved this and will eat it even when we are fully stocked with provision.
We love this!! I serve it over egg noodles. So easy and fast.
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.
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I just made this to take to a friend, but like it so much I think I'll make it for myself tomorrow!
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
Great flavors & very easy to throw together! Definitely use no salt added tomatoes & chickpeas, as the olives and artichokes will have plenty!
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