Middle Eastern Chickpea & Tomato Stew

Name: Middle Eastern Chickpea & Tomato Stew with Carrot-Currant Couscous & Almonds
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 3 garlic; 1 zucchini; 1 stalk celery; ½ carrot; 1 chickpeas; 1 mint; 1 chermoula spice blend; 1 diced tomatoes with garlic & onion; 1 vegetable stock powder; 20 butter; 1 brown sugar; 1 couscous; 1 currants; 1 flaked almonds; ¼ water (for the sauce); ¾ water (for the couscous); 1 Greek-style yoghurt

with Carrot-Currant Couscous & Almonds

Up to 180$ + Free Treats / Extras for Life

With a little help from our chermoula spice blend, this veggie-loaded stew definitely delivers in the flavour department. Served with a slightly sweet and earthy couscous, and topped with a creamy mint yoghurt and a sprinkle of almonds, it's a textural treat, too.

This recipe is under 650kcal per serving.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

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

garlic

zucchini

1 stalk

celery

carrot

chickpeas

mint

chermoula spice blend

(May be present: Soy.)

diced tomatoes with garlic & onion

vegetable stock powder

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

currants

(May be present: Soy, Gluten, Wheat, Milk.)

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

butter

(Contains: Milk;)

brown sugar

water (for the sauce)

water (for the couscous)

Nutritional Values

Energy (kJ)2675 kJ

Fat18.9 g

of which saturates7.7 g

Carbohydrate85.1 g

of which sugars27.1 g

Protein23.6 g

Sodium2269 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Lid

Cooking Steps

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.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chickpeas, celery and zucchini until the veggies are 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, the water (for the sauce) and 1/2 the vegetable stock powder. Stir to combine. Simmer until the sauce is slightly thickened, 2-4 minutes. Add the butter and brown sugar and cook, stirring, until combined, 1 minute. Season with salt and pepper.

While the stew is simmering, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Cook the carrot and the remaining garlic 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, stirring 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, a drizzle of olive oil and 1/2 the mint. Season to taste.

Divide the carrot and currant couscous between bowls. Spoon over the Middle Eastern chickpea and tomato stew. Top with a dollop of mint yoghurt. Sprinkle with the flaked almonds and remaining mint to serve.