Eggplant, Chickpeas and Couscous Stew

  • Difficulty: Basic
  • 30 minutes
  • 2 servings

A delicious stew, that almost makes you forget there’s no trace of meat in the plate. That is because we’ve replaced it with chickpeas which is an alternative source of protein. It is paired with eggplant, couscous, and a few other ingredients that give it a nice Middle-Eastern flavor.

Ingredients Needed for Eggplant, Chickpeas and Couscous Stew

    2 tablespoons of olive oil
    1 eggplant, small dices
    1 onion, chopped
    1 teaspoon coriander seeds
    1 cup canned chickpeas
    4 ounces of couscous
    lemon zest
    4 garlic cloves
    2 tablespoons of sour cream
    ¼ cup fresh parsley, chopped
    2 teaspoons of pomegranate seeds

How to Make Eggplant, Chickpeas and Couscous Stew

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the eggplant, onion, and coriander seeds. Give it a good stir.
  3. Add the couscous and vegetable stock.
  4. Shred lemon zest, and season with salt and pepper.
  5. Add the garlic, sour cream, and parsley.
  6. Give it a good stir and add the pomegranate seeds.
  7. Cover the skillet with a lid and slide it into the oven.
  8. Bake it for the next 15 minutes at 360 degrees F/180 degrees C.

One Comment

  1. Wow, that’s amazing, thank you, that’s what I like about couscous, you can have a delicious meal without meat, I’ve recently learnt in a course on Udemy (Cook 3 Couscous recipes easily) that we can even prepare couscous galette with some fried eggs and roasted vegetables, a great recipe for vegetarians.

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