Middle Eastern Chickpea & Green Bean Stew
with Easy-Prep Pumpkin Couscous & Almonds
- Almond
- Gluten
- Wheat
- Soy
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This hearty number tastes truly as spectacular as it looks. Superstar couscous forms the foundations, giving Tunisian-inspired chickpeas something to really soak into and with some bright green beans and pumpkins scattered throughout, each spoonful is sure to put a smile on your dial!
Ingredients
1 bag
Peeled & Chopped Pumpkin
3 clove
garlic
1 bag
green beans
1 packet
chickpeas
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
chermoula spice blend
(May be present: Soy.)
1 box
diced tomatoes with garlic & onion
½ packet
Plant-Based Cooking Cream
(Contains: Soy;)
1 pot(s)
vegetable stock pot
1 bag
baby spinach leaves
1 bag
parsley
Not included in your delivery
olive oil
¾ cup
water (for the couscous)
20 g
plant-based butter (for the sauce)
1 tsp
brown sugar
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. Place peeled & chopped pumpkin 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.
• While the pumpkin is roasting, boil the kettle. • Finely chop garlic. • Trim and halve green beans. • Drain chickpeas.
• In a medium heatproof bowl, add couscous and the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, stirring occasionally, until softened, 2-3 minutes. • Add garlic and chermoula spice blend and cook until fragrant, 1 minute.
• Add diced tomatoes with garlic & onion, plant-based cooking cream, chickpeas, vegetable stock pot, the plant-based butter and the brown sugar and mix well to combine. • Bring to the boil, then reduce the heat to medium-low and simmer until the stew has reduced slightly, 6-8 minutes. • Stir through roasted pumpkin and baby spinach leaves until combined and wilted. Season with pepper.
• Divide the couscous between bowls. Top with the Middle Eastern chickpea and green bean stew. • Sprinkle over flaked almonds and tear over parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious, with a beautiful combination of flavours. Some suggested adding chilli for extra heat.
- Ease of prep: Customers praised the recipe as quick and easy to make, delivering a healthy and tasty dish in no time.
- Suggestions: Several enjoyed it as-is, while others recommended adding chicken thigh or meatballs for a non-vegetarian option.
- Portions: A few noted they would have preferred more couscous or green beans in their meal kits.
