Creamy Chickpea Stew

Creamy Chickpea Stew

with Roasted Sweet Potato & Couscous

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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 silverbeet, plus a sublime, lightly spiced creamy sauce that soaks into the couscous. Simply delicious!

Allergens:Tree NutsGlutenMilk

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

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato



1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)


brown onion

2 clove


1 bag


1 bag


1 tin


1 sachet

ras el hanout


1 tin

coconut cream

1 tin

diced tomatoes with garlic & olive oil

1 tub

vegetable stock pot

1 packet



1 packet

Greek-style yoghurt



long red chilli

Not included in your delivery

olive oil

20 g



¾ cup


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4097 kJ
Fat50.6 g
of which saturates32 g
Carbohydrate97.6 g
of which sugars30.7 g
Dietary Fibre0 g
Protein26.4 g
Cholesterol0 mg
Sodium1778 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm half-moons. Place the sweet potato and carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes.

TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing until golden, 2-3 minutes. Transfer to a plate.


Finely chop the brown onion. Finely chop the garlic. Roughly chop the silverbeet. Roughly chop the parsley leaves. Drain and rinse the chickpeas. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic and ras el hanout and cook until fragrant, 1 minute.


Add the coconut cream, diced tomatoes with garlic & olive oil, chickpeas, butter and the vegetable stock pot to the frying pan and mix well to combine. Bring to the boil, then reduce the heat to medium-low. Simmer until the stew has reduced slightly, 10-12 minutes. Add the roasted sweet potato and carrot and silverbeet and stir through until wilted, 2-3 minutes. Season with pepper.


While the stew is simmering, add the water to a medium saucepan. Bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.


Thinly slice the long red chilli (if using). Divide the couscous between bowls and top with the creamy chickpea stew. Serve with the Greek yoghurt, toasted almonds, parsley and chilli.