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Eggplant, Tomato & Chickpea Stew with Couscous & Feta.

  • 24 fl oz
    chicken or vegetable broth
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2 (14.5 oz) cans
    diced tomatoes
  • 2
    eggplants
  • 1 small pkg
    fresh basil
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 4 cloves
    garlic
  • 1 cup
    whole wheat couscous
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    cumin
  •  
    curry powder
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 eggplants
    1 small pkg fresh basil
  • 2
    Trim and discard the ends of the eggplants; medium dice the eggplants (cut into ½-inch cubes) and transfer to a medium bowl.
  • 3
    Preheat a sauté pan over medium heat.
  • 4
    Peel and small dice the onion (cut into ¼-inch cubes).
    1 medium yellow onion
  • 5
    Add olive oil to the pan and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 6
    Add the onion to the pan; cook, stirring frequently, until softened, 3 to 5 minutes.
  • 7
    Peel and mince (or crush) the garlic.
    4 cloves garlic
  • 8
    Add broth to a small saucepan and bring to a boil.
    16 fl oz (2 cups) chicken or vegetable broth
  • 9
    Add the garlic to the pan; stir until fragrant, 15 to 30 seconds.
  • 10
    Add the eggplant, diced tomatoes, and broth to the pan; season with cumin, salt, pepper, and curry powder. Bring to a boil, then reduce the heat to medium-low; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes.
    2 (14.5 oz) cans diced tomatoes
    8 fl oz (1 cup) chicken or vegetable broth
    1 tsp cumin
    1 tsp salt
    1 tsp black pepper
    ½ tsp curry powder
  • 11
    Once the water is boiling, remove the saucepan from the heat. Add salt and couscous and stir. Cover the saucepan and let it sit for 10 minutes.
    ½ tsp salt
    1 cup whole wheat couscous
  • 12
    While the eggplant cooks, drain and rinse the chickpeas in a colander.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 13
    Place the feta in a small bowl.
    1 (4 oz) pkg crumbled feta cheese
  • 14
    Pick the basil leaves off the stems; discard the stems and chop almost all of the leaves (save a few for garnishing).
  • 15
    Stir the chickpeas and chopped basil into the pan; cook for another 2 to 3 minutes.
  • 16
    Uncover the couscous and fluff with a fork.
  • 17
    To serve, spoon the couscous onto a plate, top with the stew, and garnish with the feta and remaining basil leaves. Enjoy!