chickpea stew with couscous + lemon yogurt

A quick soup that’s a perfect vegetarian weeknight recipe.

2 tablespoons extra virgin olive oil, divided
1 small onion, diced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cloves garlic, minced
1 tablespoon ground cumin
1 28-ounce can diced tomatoes
1 15-ounce can chickpeas, drained and rinsed
2 cups homemade (or low-sodium) vegetable stock, divided
2 tablespoons honey, divided
1 tablespoon minced fresh thyme
Juice from 2 lemons, divided
1 1/2 cups whole-wheat (or plain) couscous
1/2 cup plain Greek yogurt
1/4 cup roughly chopped fresh flat-leaf Italian parsley

  1. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cumin and cook for another 1 minute. Add tomatoes (and their juices), chickpeas, 1/2 cup stock, 1 tablespoon honey, thyme, and juice from 1 lemon. Bring to a boil. Reduce heat to low and allow to simmer for about 10 minutes.
  2. Meanwhile, in a medium saucepan, bring remaining 11/2 cups stock to a boil. Add couscous and stir. Remove from heat, cover and let stand for about 5 minutes, until stock is absorbed. Fluff with a fork and toss with remaining olive oil. Divide among serving bowls.
  3. In a small bowl, combine yogurt with remaining juice from 1/2 lemon and remaining 1 tablespoon honey and stir to combine. Season with salt and pepper.
  4. Add parsley to chickpea stew and stir to combine. Divide mixture evenly over couscous. Top each with a dollop of lemon yogurt and serve.

Serves 4.

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