Chickpea & Summer Vegetable Stew
- 1/2 recipe Roasted Summer Vegetables
- 1 can (15-16 oz) chickpeas, undrained
- 1 teaspoon finely grated orange zest
- 1/2 cup pitted kalamata olives, coarsely chopped
- 2 tablespoons minced fresh oregano or 2 teaspoons dried
- Warm all ingredients in a large pot to heat through. Spoon a portion onto a bed of couscous* and serve.