Chermoula-Spiced Chickpeas
with Honey Roasted Pumpkin Couscous & Pickled Onion Salad
It’s time to up your legume game and we're going to show you how. Transform the humble chickpea with a little spice and passata, making a perfect topping for pumpkin couscous. Add pickled onion for zing, and dinner is done!
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.
1 packet
peeled & chopped pumpkin
1 packet
flaked almonds
(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)1 unit
red onion
2 clove
garlic
1 bag
baby spinach leaves
1 tin
chickpeas
1 punnet
cherry tomatoes
1 bag
parsley
1 cube
vegetable stock
1 packet
couscous
(ContainsGluten)1 sachet
chermoula spice mix
(ContainsSulphites)1 box
passata
1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
2 tsp
honey
3 tbs
rice wine vinegar
¾ cup
water
20 g
butter
(ContainsMilk)
Preheat the oven to 240°C/220°C fan-forced. Place the peeled & chopped pumpkin and honey on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Toss to coat, spread in a single layer and roast for 20 minutes. Remove the tray from the oven, sprinkle with the flaked almonds and toss to combine. Return to the oven until the pumpkin is tender and the almonds are golden, 3-5 minutes.
While the pumpkin is roasting, thinly slice the red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion and enough water to cover. Stir to combine and set aside until serving. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Drain and rinse the chickpeas. Halve the cherry tomatoes. Roughly chop the parsley.
Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water, crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, then place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.
Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the butter and remaining onion and cook, stirring, until softened, 3-4 minutes. Add the chermoula spice blend and remaining garlic and cook until fragrant, 1 minute. Add the chickpeas and cook, stirring, until softened, 2-3 minutes. Add the passata and stir to combine. Simmer until thickened, 2-3 minutes. Season to taste with salt and pepper. TIP: Add a dash of water to loosen the mixture if you like!
Stir the roasted pumpkin and almonds and baby spinach through the couscous. Season to taste with salt and pepper. Set aside. Drain the pickled onion. Place the pickled onion, cherry tomatoes and parsley in a bowl. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper.
Divide the honey roasted pumpkin couscous between bowls and top with the chermoula-spiced chickpeas and pickled onion salad. Serve with a dollop of Greek yoghurt.