Eggplant, Tomato & Chickpea Stew with Couscous & Feta

[Sincerely-Food-Chef]

Ingredients

• 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, ground
• curry powder
• extra virgin olive oil
• salt

Instructions

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!