Vegan
Curried Chickpea-and-Vegetable Stew
Toasted Garlic Couscous
Ingredients
- 1 yellow bell pepper, sliced
- ½ onion, sliced
- 1 Tbsp olive oil
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 (14.5-oz) can diced tomatoes
- 1½ Tbsp curry powder
- ½ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby spinach
Instructions
- Sauté bell pepper and onion in hot oil in a Dutch oven over medium-high heat 4 minutes or until crisp-tender.
- Add chickpeas, tomatoes, curry powder, salt, and pepper. Cover and bring to a boil; reduce to medium heat, and simmer 10 minutes. Stir in spinach; cook 2 to 3 minutes or until spinach is wilted.
Side Dish Ingredients
- 2 cups couscous (preferably whole wheat)
- 1 clove garlic, minced
- ¼ tsp salt
- 3 Tbsp olive oil
- 2 cups boiling water
Side Dish Instructions
- Cook couscous, garlic, and salt in hot oil in a saucepan over medium-high heat 2 minutes or until golden.
- Remove from heat; pour boiling water over couscous. Cover; let stand 5 minutes. Fluff with a fork.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
