Creamy Chickpea Stew
with Roasted Sweet Potato & Couscous
- Milk
- Gluten
- Wheat
- Eggs
- Sesame
- Almond
- May contain traces of allergens
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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!
Ingredients
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
1 packet
vegetable stock pot
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Garlic Sauce
(Contains: Milk, Eggs, Sesame;)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, 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
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich, creamy flavours, with some finding the coconut cream overwhelming. Several suggested using coconut milk instead for a lighter taste.
- Ease of prep: Customers found this dish surprisingly easy to make, with some calling it quick and perfect for weeknight meals.
- Suggestions: Some preferred rice or naan bread instead of couscous. Adding extra vegetables like zucchini or broccolini enhanced the dish for many.
- Leftovers: The stew reheated well, with several customers enjoying it for lunch the next day. Some found the large portions provided multiple meals.
- Portions: While many appreciated the generous servings, some felt the couscous-to-stew ratio was off, suggesting more couscous to soak up the sauce.
