Provençal-Style Chickpea Stew
with Herbed Couscous
This rustic, French vegetable stew is the ultimate plant-based comfort food! Carrots, zucchini and peppers get a protein boost from earthy chickpeas, then it all comes together over a bed of fluffy garlic couscous.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
398 mL
Chickpeas
½ cup
Couscous
(Contains Wheat)
200 g
Zucchini
170 g
Carrot
160 g
Sweet Bell Pepper
113 g
Red Onion
14 g
Parsley and Thyme
370 mL
Crushed Tomatoes
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
1 unit
Garlic, cloves
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/2-inch half-moons Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Finely chop parsley. Reserve half the thyme sprigs (to use in step 3). Strip 1 tsp thyme leaves (dbl for 4 ppl) from remaining stems, then finely chop. Peel, then mince or grate garlic. Drain and rinse chickpeas.
Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and carrots. (TIP: Use olive oil if preferred.) Cook, stirring occasionally, until onions and carrots start to soften, 4-5 min. Add chopped thyme and half the garlic. Cook, stirring often, until fragrant, 1 min. Add chickpeas, crushed tomatoes, 1/4 tsp salt, 1/2 tsp sugar and 1/2 cup water (dbl all for 4 ppl). Season with pepper. Bring to a simmer. Simmer, stirring occasionally, until stew thickens slightly, 5-7 min. Remove from heat, then cover to keep warm.
Meanwhile, add zucchini, peppers, reserved thyme sprigs and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven, tossing halfway through, until veggies are tender-crisp, 10-12 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining garlic. Cook, stirring often, until fragrant, 1 min. Add 2/3 cup water (dbl for 4 ppl). Cover and bring to a boil over high. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min. When couscous is tender, fluff with a fork, then stir in 1/2 tbsp oil (dbl for 4 ppl) and half the parsley. Season with salt and pepper, to taste.
Remove thyme sprigs from roasted veggies and discard. Stir sun-dried tomato pesto and roasted veggies into stew. Season with salt and pepper, to taste, then stir to combine.
Divide couscous between bowls, then top with chickpea stew. Sprinkle remaining parsley over top.
