We’re a week and a half into our honeymoon now and have just arrived in my absolute dream location…Greece!! This one has been at the top of my list as long as I can remember. I remember my parents telling us stories of warm nights on rooftops overlooking the ocean, the first time they tried Greek yogurt (who knew it would become such a staple in our Western diets years later) with fresh peaches and drizzled honey, and bunking with local Greek families who take tourists in to make some extra cash.
I couldn’t be more excited to be here and I’m sure you’ll be seeing more Greek recipes up on the blog when I’m back. In honor of our trip here, this week I’m sharing one of my favorite quick and easy recipes from The 3-2-1 Method, Chickpeas à La Grecque. This recipe is a total (healthy) comfort food. If you’ve done your weekly prep, it can be done in 5-10 minutes, but even if you’re starting from scratch its super quick to throw together.
Alright, back to the beach for me! Enjoy 🙂
Tip: I find that having a few meal ideas on hand frees up time for more summer fun, so I’ve created a list of my well-balanced meal recipes for you here!Print
An all time favorite from The 321 Method, it’s too good not to share! Also delicious served over quinoa or rice. Vegetarian.
- ½ cup couscous, cooked according to package directions
- 1 tbsp olive oil
- 2 large cloves of garlic, minced
- 2 yellow bell peppers, cut in bite sized pieces
- 2 orange bell peppers, cut into bite sized pieces
- 1 x 19 oz can chickpeas (approx. 2 cup), drained and rinsed
- 1 x 15 oz can diced tomatoes, drained
- ½ cup vegetable broth
- ½ cup finely chopped fresh flat-leaf parsley, divided
- 1 tbsp dried oregano
- ½ tsp freshly-cracked black pepper
- ½ cup feta cheese, crumbled into large chunks
- 1 lemon, cut into wedges
- Cook couscous according to package directions.
- Heat oil in a large frying pan over medium-high heat for 1-2 minutes, until hot. Add garlic, peppers and chickpeas. Reduce heat to medium-low. Cook until garlic becomes fragrant and peppers begin to char, 3-4 minutes.
- Add tomatoes, broth, parsley, oregano, salt and pepper. Cook over medium-high heat, stirring occasionally, until sauce is the thickness of a light purée, approx 5-7 minutes.
- Remove chickpea mixture from heat. Plate it over the couscous and sprinkle with feta. Serve with lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Greek
Keywords: One Pan, weeknight dinner, easy
For the 20 minute version of this recipe and many more like it, check out my meal plan program, The 3-2-1 Method.
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