Healthy Couscous with Chickpeas & Vegetables Recipe

INGREDIENTS

1 cup dried chickpeas (garbanzo beans) 2 cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth 1 large onion, quartered and sliced 2 large cloves garlic, minced 1 teaspoon ground cinnamon 1 teaspoon red pepper flakes 1/2 teaspoon paprika 1/2 teaspoon saffron or turmeric (optional) 1/2 teaspoon salt 1/2 pound eggplant, cut into 3/4-inch cubes 1 large sweet potato, peeled and cut into 3/4-inch cubes 3/4 pound zucchini, cut into 3/4-inch cubes 1 can (14-1/2 ounces) chopped tomatoes 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh cilantro 4 cups hot cooked couscous (cooked without added salt or fat)

PREPARATION:

1. Sort and rinse chickpeas. Cover with water and let soak overnight; drain. Place in Dutch oven with chicken broth; bring to a boil over high heat.
2. Add onion, garlic, cinnamon, red pepper flakes, paprika and saffron, if desired; reduce heat to low. Cover and simmer 1 hour or until chickpeas are tender. Stir in salt.
3. Add eggplant and sweet potato; cook 10 minutes. Add zucchini and tomatoes; cook 10 minutes or just until all vegetables are tender. Stir in parsley and cilantro; spoon mixture over hot couscous. Garnish with sweet potato slices and chives, if desired.

This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: Serving Size: 1/6 of chick-pea mixture with about 2/3 cup cooked couscous (without garnish) Sodium 330 mg Protein 14 g Fiber 9 g Carbohydrate 63 g Saturated Fat <1 g Total Fat 2 g Calories from Fat 7 % Calories 324 DIETARY EXCHANGE: Vegetable 1 Starch 4 Fat 1/2