- 2 teaspoons extra virgin olive oil
- 2 tablespoons butter
- 1 yellow onion peeled and diced
- 2 bell peppers trimmed, deseeded, and diced
- 1 fennel bulb cored and sliced; fronds reserved
- 3 cloves garlic peeled and minced
- 2 cups vegetable stock
- ½ teaspoon dry thyme
- ½ teaspoon crushed red pepper
- 15 ounce can chickpeas drained and rinsed
- ½ cup pearl couscous or small pasta like Acini de Pepe or orzo
- 28 ounces whole-peeled tomatoes tomatoes only, reserve liquid for another use
- 8 ounces fresh mozzarella or provolone sliced
- Salt and pepper to taste
Sauté Aromatics:
Preheat oven to 425ºF.
Add the extra virgin olive oil and butter to a wide pot and turn the heat to medium. Add the onion, peppers, and fennel and cook for 5-6 minutes or until they begin to soften slightly. Season with salt and pepper. Add the garlic and cook for 45 seconds until fragrant.
Prepare the Broth:
Pour the vegetable stock into the pot and bring to a boil. Season with thyme and crushed red pepper.
Add the chickpeas, couscous, and whole peeled tomatoes and bring to a boil for 5 minutes. Turn off the heat. Season to taste with salt and pepper.
Bake the Stewed Chickpeas:
Calories: 414kcal | Carbohydrates: 42g | Protein: 21g | Fat: 19g | Sodium: 850mg | Fiber: 9g | Sugar: 7g | Vitamin C: 87mg