Chermoula Chickpea & Sweet Potato Medley

• Meanwhile, boil the kettle.
• Finely chop garlic.
• Tear kale leaves from stems, then discard stems.
• Thinly slice capsicum.
• Drain chickpeas. 

• In a medium heatproof bowl, add couscous and 
half the vegetable stock. Add the boiling water
(3/4 cup for 2 people / 11/2 cups for 4 people) and 
stir to combine.
• Immediately cover with plate and leave for
5 minutes. Fluff up with a fork and set aside. 

• Heat a large frying pan over medium-high heat 
with a drizzle of olive oil. Cook capsicum and 
chickpeas, stirring occasionally, until softened, 
3-4 minutes. 
• Add garlic, chermoula spice blend and kale and 
cook until kale is wilted, 1 minute.

• To the pan, add passata, the remaining 
vegetable stock and coconut milk, stirring to 
combine, then bring to the boil. 
• Reduce heat to medium-low and simmer until 
slightly reduced, 5-6 minutes. 
• Stir through roasted sweet potato. Season 
with pepper.