When it’s cold outside I long for dishes that have a little kick to them. I always have a couple of cans of chickpeas sitting in the pantry, zucchini was on sale so I thought about combining the two to make a spicy stew which could be served over couscous. This is what I came up with. It’s vegan and you can just about use whatever vegetables you like or have on hand. The addition of chopped green olives adds a nice salty contrast to the heat of this dish.
1 15 ounce can chickpeas, rinsed and drained
1 15 ounce can tomato sauce
1 15 ounce can of chopped tomatoes
2 medium zucchini, washed and diced
1 large onion, peeled and cut into bite size pieces
1 teaspoon cumin
½ teaspoon coriander
Pinch of cinnamon
¼ teaspoon red pepper flakes…more if you’re brave!
¼ cup chopped green olives stuffed with pimentos… more for garnishing
2 tablespoons oil
1 12 ounce package of plain couscous
Some olive oil for drizzling over the couscous
In a large saucepan and over medium high heat, heat the oil and then add the onion.
Cook for about three minutes or until it starts to soften and caramelize.
Add the zucchini, a good sprinkling of salt, and cook for a few minutes.
Slowly add the cumin, coriander, cinnamon, and red pepper flakes and stir so the onion and zucchini get well coated. Cook for about five minutes.
Slowly add both the tomato sauce and tomatoes and stir so everything is mixed well.
Add the beans and chopped olives and bring the mixture to a boil.
Lower the heat and simmer for about ten minutes or until the mixture has reduced down about an inch.
Meanwhile cook the couscous and keep warm.
Serve the couscous on a large platter and drizzle with olive oil.
Pour the stew over the top and garnish with more chopped olives.