Mediterranean Chickpea Stew with Greens

This is one of my favorite recipes ever.  I use a grain blend from Trader Joe's and garnished with plain Greek yoghurt, a little Thai hot chili sauce...it is manna from heaven.

Mediterranean chickpea stew with greens

1 tablespoon olive oil

1 cup onion, finely chopped

1 teaspoon kosher salt, divided 

2 garlic cloves, thinly sliced

1/2 teaspoon cracked red pepper 

1 quart low-sodium vegetable broth

1 15.5 ounce can chickpeas (garbanzo beans), rinsed and drained

1 cup fregula or Israeli couscous (I use Trader Joe's Harvest Grains blend)

1 15 ounce can whole tomatoes, drained and coarsely chopped

4 cups Swiss chard, thinly sliced

1 teaspoon lemon juice

1 tablespoon plain yogurt 

1 teaspoon harissa (I use chili garlic sauce)

Parsley, finely chopped for garnish 

Directions:

1. Heat oil in a medium saucepan over medium heat. Add onion and 1/4 teaspoon salt; cook 2 minutes or until tender. Add garlic and red pepper; cook 30 seconds or until fragrant.

2. Add broth; bring to a boil. Add chickpeas, fregula (or Israeli couscous), tomatoes, and saffron; cook 5 minutes or until fregula (or Israeli couscous) is tender yet chewy. Stir in the remaining 3/4 teaspoon of salt.

3. Add chopped chard, cook 5 minutes.

4. Remove from heat; stir in lemon juice. Ladle 1-1/2 cups stew into each of 6 bowls. Top each serving with 3/4 teaspoon yogurt and 1/4 teaspoon harissa. Garnish with parsley.

Fregula is a pebble-sized toasted Sardinian pasta with a nutty taste and chewy texture. Israeli Couscous is also called pearl couscous or maftoul. It is larger than than the traditional couscous and chewy in texture. It is made with semolina wheat giving it a decent fiber content. Harissa is a fiery Tunisian condiment that you can substitute with your favorite hot sauce.