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Middle Eastern Chickpea & Tomato Stew
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Middle Eastern Chickpea & Tomato Stew

Middle Eastern Chickpea & Tomato Stew

with Carrot & Currant Couscous

This hearty stew makes for the ultimate cold weather meal. Brought together with a jazzed up couscous and creamy Greek-style yoghurt, you'd never know it was light on the calories.

This recipe is under 650kcal per serving.

Tags:
Veggie
Calorie Smart
Allergens:
Milk
Gluten
Wheat
Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1

zucchini

1 bag

baby spinach leaves

½

carrot

1 tin

chickpeas

1 bag

mint

1 sachet

chermoula spice blend

1 box

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

1 packet

couscous

1 packet

currants

1 packet

flaked almonds

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

20 g

butter

1 tsp

brown sugar

¼ cup

water (for the sauce)

¾ cup

water (for the couscous)

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Nutritional Values

per serving
Energy (kJ)2668 kJ
Fat19.3 g
of which saturates7.6 g
Carbohydrate89.5 g
of which sugars29.7 g
Protein22.2 g
Sodium2421 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Cooking Steps

1
1

Finely chop the garlic. Roughly chop the zucchini and baby spinach leaves. Grate the carrot (see ingredients). Drain and rinse the chickpeas. Pick and finely slice the mint leaves.

2
2

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.

3
3

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.

4
4

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.

5
5

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

6
6

Divide the carrot and currant couscous between bowls and spoon over the Middle Eastern chickpea stew. Serve topped with the mint yoghurt and sprinkled with the flaked almonds and remaining mint.

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