- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 medium onion, chopped
- 1 green pepper, chopped,
- 4 medium zucchini, diced
- 1 can (35 ounce) whole peeled tomatoes, drained
- 1 1/2 cups cooked chickpeas, drained
- 1 tablespoon capers, drained
- salt and freshly ground black pepper to taste
- couscous, cooked according to package directions
Heat olive oil over medium heat in a large skillet. Lower the heat and sauté the garlic and onion for 5 minutes until translucent. Add the green pepper and cook 5 minutes more. Add the zucchini and cook for 15 minutes. Crush the tomatoes as you add them to the vegetable mixture. Bring to a simmer and cook for another 20 minutes or until the zucchini is soft and translucent but still holds its shape. Stir in the chickpeas and capers and cook for another 5 minutes until the mixture is heated through. Season with salt and freshly ground black pepper to taste. Serve over couscous.
