Recipe: Mediterranean Chickpea and Cous Cous Stew

INGREDIENTS

• 2 teaspoons olive oil
• ½ onion, chopped
• 1 zucchini, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup Israeli couscous
• 4 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• ¾ cup sun-dried tomatoes, chopped
• ½ cup full-fat canned coconut milk
• 1 cup chopped spinach
• ½ cup chopped cilantro
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• 1 pinch crushed red pepper flakes
• ¼ cup grated parmesan (optional)

INSTRUCTIONS

1. Heat olive oil over medium heat and add the onion. Cook for about 3 minutes until the onion has softened somewhat.
2. Add zucchini and saute until softened – about another 3-5 minutes.
3. Add garlic and tomato paste. Stir for a minute or two before adding couscous and broth.
4. Bring to a boil, cover, and reduce to a simmer for about 10-12 minutes or until couscous is al dente.
5. Stir in chickpeas, sun-dried tomatoes, coconut milk, spinach, cilantro, and nutritional yeast. Season with salt, pepper, and red pepper flakes.
6. Stir until spinach is wilted and serve topped with a sprinkle of plant-based or dairy-grated parmesan cheese.