Stewed Chickpeas with Peppers, Zucchini, and Israeli Couscous
A fresh and hearty summertime stew of chickpeas with peppers, zucchini, and Israeli couscous topped with a tangy parsley aioli.
Yield: 4 servings
For the sauce
  • 1 large handful fresh parsley, finely chopped
  • 3 tbsp lemon juice
  • ½ cup mayonnaise (I used kewpie)
  • ½ tsp kosher salt
For the stew
  • 3 tbsp olive oil
  • 1 red onion, thinly sliced into half moons
  • 4 garlic cloves, minced
  • 2 bell peppers, seeded and thinly sliced
  • 2 tbsp tomato paste
  • 2 tsp dried oregano
  • salt, to taste
  • 2 medium zucchini, cubed
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • ¼ cup water
  • 1 tbsp red wine vinegar
To serve
  • Cooked Israeli couscous
For the sauce
  1. In a small bowl, stir together the parsley, lemon juice, mayo, and salt. Set aside.
For the stew
  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once it is shimmering, add the onion, garlic, bell peppers, tomato paste, oregano, and salt to the pot. Saute, stirring occasionally, until the vegetables begin to soften, about 7 minutes.
  2. Add the zucchini, chickpeas, water, and another pinch of salt to the pot. Increase heat to high and bring to a boil. Once boiling, decrease the heat to medium-low and cook, stirring every five minutes or so until the zucchini is tender and the mixture has thickened slightly. Remove from the heat and stir in the vinegar. Season to taste with salt and black pepper.
To serve
  1. Divide the couscous among serving bowls. Top with the stew and a large dollop of the sauce. Serve immediately.
Recipe from Simply Julia
Recipe by Joanne Eats Well With Others at