Chermoula Chicken & Chickpea Stew
with Freekeh, Garlic Dip & Almonds
- Almond
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Diced Tomatoes with Garlic & Onion
330 g
Chicken Breast
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Freekeh
1 sachet
Vegetable Stock Pot
1
Broccoli
1
Brown Onion
1 packet
Garlic Dip
1 packet
Parsley
1 packet
Coconut Milk
1
Carrot
1 packet
Chickpeas
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-40 minutes. Drain and rinse.
TIP: The freekeh is cooked when it is softened but still retains some bite.
Return saucepan to medium heat with the butter and garlic. Cook until fragrant, 1 minute. Return freekeh to pan and stir to combine. Remove from heat and set aside.
If you've added chicken breast, cut chicken into 2cm chunks.
While the veggies are roasting, thinly slice brown onion. Drain and rinse chickpeas (see ingredients).
Cook chicken with onion, tossing occasionally, until browned and cooked through, 5-6 minutes. Continue as above.
Roughly chop parsley leaves. Divide the freekeh between bowls. Top with the chermoula chickpea and veggie stew. Sprinkle with flaked almonds and parsley. Serve with garlic dip. Enjoy!
