Eggplant, Tomato & Chickpea Stew with Couscous & Feta

Directions

1. Wash the produce and have it ready.
2. Trim the eggplant ends and cut into 1/2-inch cubes, placing them in a medium bowl.
3. Dice the yellow onion.
4. Heat a sauté pan over medium and swirl in olive oil; add the onion and cook until softened, about 3–5 minutes.
5. Peel and mince the garlic.
6. In a small saucepan, bring the broth to a boil.
7. Add the garlic to the pan and cook briefly until fragrant, about 15–30 seconds.
8. Stir in the eggplant, diced tomatoes, and boiling broth; season with cumin, salt, pepper, and curry powder. Bring to a boil, then reduce to a simmer and cook until the eggplant is tender, 8–10 minutes.
9. Meanwhile, in a separate pot, boil water, stir in a pinch of salt and the couscous, then cover and remove from heat; let sit for 10 minutes and fluff when ready.
10. Drain and rinse the chickpeas; chop the basil leaves, discarding the stems.
11. Stir the chickpeas and chopped basil into the stew and cook 2–3 minutes more.
12. When the couscous is fluffed, plate the dish by spooning couscous onto plates, topping with the stew, and garnishing with feta and remaining basil.