Pearl Couscous with Tomatoes and Chickpeas

Ingredients

• 3 tablespoon sextra-virgin olive oil , plus extra for drizzling
• 1 small onion , chopped fine
• 3 garlic clove s , minced
• 3/4 teaspoon table salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 4 cup svegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1 1/2 cup spearl couscous
• 1 (14-ounce) can chickpeas , rinsed
• 2 tablespoon sfresh oregano leaves , torn

Instructions

1. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Stir in garlic, salt, pepper, and pepper flakes and cook until fragrant, about 30 seconds.
2. Stir in broth, tomatoes, and couscous and bring to vigorous simmer. Cook, stirring often, until couscous is tender and sauce has thickened, about 15 minutes.
3. Stir in chickpeas. Divide evenly among 4 individual bowls. Sprinkle with oregano, drizzle with extra oil, and serve.