Chermoula Chickpea & Veggie Medley

Name: Chermoula Chickpea & Veggie Medley with Couscous, Almonds & Chilli Flakes
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 Sweet Potato; 3 clove Garlic; 1 packet kale; 1 packet green beans; 1 packet chickpeas; 1 packet couscous; ¾ cup boiling water; 1 packet vegetable stock pot; 1 sachet chermoula spice blend; 1 packet passata; 1 packet coconut milk; 1 packet flaked almonds; pinch chilli flakes

with Couscous, Almonds & Chilli Flakes

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When we first tried this bright burst of goodness, we all agreed it had that "hug in a bowl" kind of feeling. There's wholesome chickpeas, sweet potato and kale, plus a sublime, lightly spiced and coconut sauce that soaks into the couscous. Plate up and enjoy!

Tags:

Plant Based

•Climate Superstar

Allergens:

Gluten

•Wheat

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Sweet Potato

3 clove

Garlic

1 packet

kale

1 packet

green beans

1 packet

chickpeas

1 packet

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

vegetable stock pot

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

passata

1 packet

coconut milk

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

pinch

chilli flakes

Not included in your delivery

olive oil

¾ cup

boiling water

Nutritional Values

Energy (kJ)2934 kJ

Calories450 kcal

Fat24.9 g

of which saturates15.9 g

Carbohydrate84.7 g

of which sugars18.3 g

Dietary Fibre24.7 g

Protein26.2 g

Sodium2227 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, boil the kettle. • Finely chop garlic. • Tear kale leaves from the stems then discard stems. • Trim and halve green beans. • Drain chickpeas.

• In a medium heatproof bowl, add couscous and half the vegetable stock powder. 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 fork and set aside.

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

• Add passata, the remaining vegetable stock powder and coconut milk, stir to combine then bring to a boil. • Reduce heat to medium-low and simmer until reduced slightly, 5-6 minutes. • Stir through roasted sweet potato and kale until wilted, 1 minute. Season with pepper.

• Divide couscous between bowls. Top with chermoula tomato chickpea and kale stew. • Sprinkle over flaked almonds and chilli flakes(if using) to serve. Enjoy!