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!
Always refer to the product label for the most accurate ingredient and allergen information.
flaked almonds(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)
long red chilli
ras el hanout(ContainsGluten)
baby spinach leaves
couscous(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts, Sulphites)
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).