Creamy Chickpea Stew

Name: Creamy Chickpea Stew with Roasted Sweet Potato & Couscous
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 sweet potato; 1 capsicum; 1 brown onion; 2 clove garlic; 1 bag silverbeet; 1 long red chilli (optional); 1 bag parsley; 1 tin chickpeas; 1 sachet ras el hanout; ½ tin coconut cream; 1 tin diced tomatoes; 20 g butter; 1 packet vegetable stock pot; ¾ cup water; 1 packet couscous; 1 packet Garlic Sauce; 1 packet flaked almonds

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 sauce that soaks into the couscous. Snuggle up and enjoy!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

•Eggs

•Sesame

•Almond

The quantities provided above are averages only.

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

capsicum

brown onion

2 clove

garlic

1 bag

silverbeet

long red chilli (optional)

1 bag

parsley

1 tin

chickpeas

1 sachet

ras el hanout

½ tin

coconut cream

1 tin

diced tomatoes

1 packet

vegetable stock pot

1 packet

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

¾ cup

water

Nutritional Values

per serving

Energy (kJ)4022 kJ

Fat51.1 g

of which saturates27.1 g

Carbohydrate95.8 g

of which sugars29.6 g

Protein25 g

Sodium1569 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and capsicum into bite-sized chunks and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes.

Finely chop the brown onion. Finely chop the garlic. Roughly chop the silverbeet. Drain and rinse the chickpeas.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, 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, chickpeas, butter and the vegetable stock pot to the pan and stir 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 veggies and silverbeet and stir through until wilted, 2-3 minutes. Season with pepper.

While the stew is simmering, bring the water and a pinch of salt to the boil in a medium saucepan. Add the couscous and 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). Roughly chop the parsley. Divide the couscous between bowls and top with the creamy chickpea stew. Serve with the garlic sauce, flaked almonds, parsley and chilli.