Mediterranean Vegetable and Chickpea Stew

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 1 28-ounce can canned diced tomatoes
• 2 15-ounce cans chickpeas, drained and rinsed
• 3 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup whole wheat couscous, uncooked

Instructions

1. 1

   1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. 2

   2. Add the onion and garlic and cook for 2-3 minutes, until fragrant.