Mild Moroccan spices mingle with hearty chickpeas in a sweet, velvety tomato sauce in this surprisingly simple vegetarian meal. Topped with a fetta-spiked yoghurt for tang and creaminess, plus flaked almonds for crunch, there's nothing missing here!
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1
sweet potato
1
red onion
3 clove
garlic
1 bag
baby spinach leaves
1 punnet
snacking tomatoes
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
fetta cheese
(Contains Milk;)
1 sachet
chermoula spice blend
1 packet
tomato paste
1 bag
parsley
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chickpeas
1 packet
Greek-style yoghurt
(Contains Milk;)
1
olive oil
¾ cup
water
20 g
butter
(Contains Milk;)
1 tsp
brown sugar
¼ cup
vinegar (white wine or rice wine)
• 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 with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• While sweet potato is roasting, thinly slice red onion. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch half the onion in your hands, then add it to the pickling liquid. Add enough water to just cover onion, then set aside. • Finely chop garlic. Roughly chop baby spinach leaves. • Drain and rinse chickpeas. • Halve snacking tomatoes.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic, until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. Add couscous and another drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook remaining garlic, stirring, until fragrant, 1 minute. Transfer to a small bowl. • Add fetta cubes, mashing to combine. Stir in Greek-style yoghurt. Season with pepper. • Fluff couscous up with a fork and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining onion, stirring, until softened, 3-4 minutes. • Add chermoula spice blend and cook until fragrant, 1 minute. Add chickpeas and cook, stirring, until softened, 2-3 minutes. • Add the butter, the brown sugar and tomato paste, stirring to combine. Simmer until thickened, 2-3 minutes. Season to taste. Stir through roasted sweet potato.
TIP: Add a dash of water to loosen the mixture, if you'd like!
• While chickpea mixture is simmering, roughly chop parsley. • Drain pickled onion. • In a medium bowl, combine parsley, pickled onion, snacking tomatoes and a drizzle of olive oil. Season to taste and set aside. • To the saucepan with couscous, stir through baby spinach. Season to taste.
• Divide couscous between bowls. Top with chermoula-spiced chickpeas and sweet potato and a helping of salad. • Dollop over the fetta-yoghurt sauce. Sprinkle with flaked almonds to serve. Enjoy!