Creamy Chickpea Stew

Creamy Chickpea Stew

with Roasted Sweet Potato & Couscous

Read more

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 spinach, plus a sublime, lightly spiced creamy sauce that soaks into the couscous. Snuggle up and enjoy!

Allergens:Tree NutsGlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

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

1 unit

sweet potato

1 unit


1 packet

flaked almonds

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

1 unit

brown onion

2 clove


1 unit

long red chilli

1 bag


1 tin


1 sachet

ras el hanout


½ tin

coconut cream

1 tin

diced tomatoes

2 cube

vegetable stock

1 bag

baby spinach leaves

1 packet


(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts, Sulphites)

1 packet

Greek yoghurt


Not included in your delivery

olive oil

¼ tsp


20 g



¾ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3939 kJ
Fat47.2 g
of which saturates31.4 g
Carbohydrate95.8 g
of which sugars29.3 g
Protein26.1 g
Sodium1625 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
download icondownload icon

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, carrot, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat and roast until tender, 25-30 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated 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 (or use a garlic press). Thinly slice the long red chilli (if using). 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 (see ingredients list), diced tomatoes, chickpeas, the salt, butter and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) 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, 8-10 minutes. Add the roasted sweet potato and carrot and baby spinach leaves and stir through until wilted. Season to taste with pepper.


While the stew is simmering, add the water to a medium saucepan. Crumble in the remaining 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, place a lid on the saucepan and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.


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