Chickpeas are one of my favorite beans - sweet, nutty and full-flavored. Depending on the season, swap in your favorite vegetables choosing some hard, like carrots and some soft such as peppers or zucchini for textural difference. I've used whole-wheat couscous, a pasta that can be found in your supermarket, but the stew would be equally good over another pasta or rice.
2 tablespoons extra-virgin olive oil
1/2 large onion finely chopped (3/4 cup)
2 carrots, halved lengthwise and thinly sliced (3/4 cup)
2 small white turnips, diced
2 garlic cloves, thinly sliced
1 tablespoon sliced fresh ginger
1 teaspoon paprika
1/2 teaspoon oregano
coarse salt and ground pepper
1/2 poblano pepper, stemmed, seeded, broiled and diced (1/2 cup)
1 can (15 ounces) chickpeas, rinsed and drained
2 cups chopped tomatoes (fresh or canned)
3 small potatoes, cooked, peeled, and cut into 1/2-inch chunks
1 cup whole-wheat couscous
1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-low. Add the onion, carrots, turnips, garlic, and ginger and cook stirring occasionally until the carrots and turnips are crisp-tender, about 12 minutes.
2. Stir in the paprika and oregano; season with salt and ground pepper. Add the poblano pepper, stir to combine.
3. Add the tomatoes, potatoes, chickpeas, and 1 cup water and simmer 10 minutes until all the flavors have blended.
4. In a medium saucepan bring 1 1/4 cups of water to a boil. Season with salt, add the couscous, cover and remove from the heat; let stand 5 minutes. Fluff with a fork and serve the chickpea mixture over the couscous.