Eggplant and chickpea stew with couscous

2 Nov

This is another one of those recipes that came along at just the right time! We got an eggplant in out fresh box… Surprisingly I liked this dish more than the husband. Even though the eggplant was soggy the couscous and chickpeas kind of made up for it.

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Eggplant and Chickpea Stew with Couscous
adapted from woman’s day

1 can(s) (8-ounce) tomato sauce
1 teaspoon(s) ground cumin
1/2 teaspoon(s) curry powder
Kosher salt
Pepper
1 can(s) (15-ounce) diced tomatoes
1 medium onion, finely chopped
1 medium (about 3/4 pound) eggplant, cut into 3/4-inch pieces
1 can(s) (15-ounce) chickpeas, rinsed
3/4 cup(s) couscous

Directions
In a large saucepan, whisk together the tomato sauce, cumin, curry powder, 1/2 cup water, and 1/2 teaspoon each salt and pepper.
Stir in the tomatoes, onion, and eggplant and bring to a boil. Reduce heat and simmer, covered, until the eggplant is tender, 20 to 25 minutes.
Add the chickpeas and cook, uncovered, until the chickpeas are heated through and the mixture has slightly thickened, 4 to 5 minutes.
Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous.

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