Middle-Eastern Beef, Chickpea & Kale Stew
with Couscous, Almonds & Chilli Flakes
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, beef rump, sweet potato and baby spinach, plus a sublime, lightly spiced and coconut sauce that soaks into the couscous. Plate up and enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Green Beans
3
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Kale
300 g
Beef Rump
1 sachet
Chilli Flakes
1 sachet
Chermoula Spice Blend
1 packet
Passata
1
Sweet Potato
1 packet
Coconut Milk
2 sachet
Vegetable Stock Powder
1 packet
Chickpeas
Not included in your delivery
¾ cup
boiling water
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, boil the kettle. • Finely chop garlic. • Tear kale leaves from the stems then discard stems. • Halve green beans. • Drain chickpeas.
• In a medium heatproof bowl, add couscous and half the vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with plate and leave for 5 minutes. Fluff up with fork and set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook green beans and chickpeas, stirring occasionally, until softened,3-4 minutes. • Add garlic and chermoula spice blend and cook until fragrant, 1 minute.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally.
• Add passata, the remaining vegetable stock powder and coconut milk, stir to combine then bring to a boil. • Reduce heat to medium-low and simmer until reduced slightly, 5-6 minutes. • Stir through roasted sweet potato and kale until wilted, 1 minute. Season with pepper.
• Slice beef. • Divide couscous between bowls. Top with chermoula tomato chickpea stew and beef. • Sprinkle over flaked almonds and chilli flakes (if using) to serve. Enjoy!
