Chickpea Stew Over Couscous

• 1 pound dried chickpeas picked over and rinsed
• 1 onion medium-size, chopped
• 2 teaspoons dried oregano
• 3 zucchini small, 6 ounces each, cut into 3/4-inch pieces
• 14 1/2 ounces diced tomatoes with Basil, Garlic and Oregano
• 1/2 cup vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 7 5/8 ounces whole wheat couscous cooked according to package directions
• 1 cup crumbled feta optional

1. Soak chickpeas overnight. Drain and place them in slow cooker with onion and 1 teaspoon oregano; add 4 cups water. Cover and cook for 3 hours on HIGH or 5 hours on LOW or until tender.
2. Drain chickpea mixture and return to slow cooker. Stir zucchini, tomatoes and broth into slow cooker. Cover and cook an additional 2 hours. Stir in remaining 1 teaspoon oregano, salt and black pepper right before serving; spoon over couscous and sprinkle each serving with feta cheese, if desired.

chickpeas picked, onion, oregano, zucchini, tomatoes, vegetable broth, salt, black pepper, whole wheat couscous, feta optional

Taken from www.yummly.com/recipe/Chickpea-Stew-Over-Couscous-1360208 (may not work)