Vegan
Curried Chickpea and Vegetable Stew
Toasted Garlic Couscous
Ingredients
- 1 Tbsp olive oil
- 1 green bell pepper, sliced
- ½ onion, sliced
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 (14.5-oz) can diced tomatoes, drained
- 1½ Tbsp curry powder
- 1 (5-oz) bag baby spinach
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add bell pepper and onion; cook 4 minutes or until crisp-tender.
- Add chickpeas, diced tomatoes, ¼ cup water, curry powder, ½ tsp salt and ¼ tsp pepper.
- Cover and bring to a boil; reduce to medium heat, and simmer 10 minutes.
- Stir in baby spinach; cook 2 to 3 minutes or until spinach wilts.
Side Dish Ingredients
- 3 Tbsp olive oil
- 2 cups uncooked couscous
- 1 clove garlic, minced
Side Dish Instructions
- Heat oil in a saucepan over medium-high heat. Add couscous, garlic and ½ tsp salt; sauté 2 minutes or until golden.
- Remove from heat; pour 2 cups boiling water over couscous. Cover; let stand 5 minutes.
- Fluff with a fork.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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