Middle Eastern Chickpea & Green Bean Stew

• 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.