Middle Eastern Chickpea & Tomato Stew

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the chickpeas and zucchini. Cook until the zucchini has softened, 3-4 minutes. Add the chermoula spice blend and 1/2 the garlic and cook until fragrant, 1 minute.

Add the diced tomatoes with garlic & onion, 1/2 the vegetable stock powder and the water (for the sauce). Stir to combine. Simmer until the sauce has thickened slightly, 2-4 minutes. Add the baby spinach, butter and brown sugar and stir until the spinach is wilted, 1 minute. Season with salt and pepper. Set aside.

While the stew is cooking, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and the remaining garlic and cook until softened, 2-3 minutes. Add the water (for the couscous) and the remaining vegetable stock powder and bring to the boil. Add the couscous and currants, then stir to combine. Cover with a lid then remove from the heat. Leave until the water is absorbed, 5 minutes. Fluff up with a fork.

In a small bowl, combine the Greek-style yoghurt, 1/2 the mint and a drizzle of olive oil. Season to taste.