Fragrant vegetable stews are common around the Mediterranean. This streamlined version is flavored with a North African spice blend and simplified with the use of precut, frozen bell peppers and onions.

Source: EatingWell Magazine, Fall 2003




Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add pepper and onion mix; cook, stirring occasionally, until most of the liquid has evaporated, 3 to 5 minutes.

  • Meanwhile, coarsely grind coriander seeds, caraway seeds and salt in a spice grinder, dry blender or mortar and pestle. Transfer to a small bowl and stir in paprika and cayenne.

  • Add garlic and the spice mixture to the skillet; cook, stirring, for 30 seconds. Add tomatoes and chickpeas; bring to a simmer. Reduce heat to medium and cook at a lively simmer until slightly thickened, 8 to 12 minutes. Season with pepper.

  • Break eggs into separate halves of the pan, taking care not to break the yolks. Reduce heat to medium-low, cover and cook until the eggs are set, 5 to 7 minutes. Sprinkle the eggs with paprika.


Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.

Nutrition Facts

2 cups stew plus 1 egg
257 calories; protein 12.7g; carbohydrates 33.6g; dietary fiber 8g; sugars 9.3g; fat 8.4g; saturated fat 2g; cholesterol 186mg; vitamin a iu 1983.8IU; vitamin c 19.3mg; folate 77.4mcg; calcium 104.2mg; iron 4.4mg; magnesium 32.8mg; potassium 676.3mg; sodium 622.8mg; thiamin 0.1mg.