Chickpea Couscous Skillet (members only)
This Chickpea Couscous Skillet is a quick and healthy vegan dinner with a delicious tomato sauce, rainbow chard, pearl couscous & chickpeas!
Equipment
Ingredients
- 2 tablespoons oil I used avocado oil
- 1/2 red onion diced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 cup pearl couscous dry
- 1 15-ounce can diced tomatoes
- 1 15-ounce can chickpeas drained & rinsed
- 3/4 cup broth I used vegan chicken broth
- 4-5 stalks rainbow chard thick stems removed and chopped
- 2 tablespoons parsley chopped
- 1/4 cup vegan feta I used Follow Your Heart
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, garlic & dry seasonings. Cook down for 5 minutes, stirring frequently.
- Add the couscous, tomatoes, chickpeas & broth and bring to a boil. Cover, lower the heat and simmer for 7-10 minutes, or until the couscous is cooked through.
- Add the rainbow chard & parsley and toss until wilted. Taste and add salt if needed.
- Top with vegan feta & serve.
Notes
- If you can't find rainbow chard you could use another thick, leafy green like kale.
- The feta is optional but adds a great salty, bite to the dish.
Nutrition
Calories: 290kcal | Carbohydrates: 37g | Protein: 11g | Fat: 12g