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 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; 20 g butter; 1 tsp brown sugar; 1 packet couscous; 1 packet currants; 1 packet flaked almonds; ¼ cup water (for the sauce); ¾ cup water (for the couscous); 1 packet 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.

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

zucchini

1 bag

baby spinach leaves

carrot

1 tin

chickpeas

1 bag

mint

1 sachet

chermoula spice blend

(May be present: Soy.)

1 box

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

1 packet

couscous

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

1 packet

currants

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

1 packet

flaked almonds

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

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

¼ cup

water (for the sauce)

¾ cup

water (for the couscous)

Nutritional Values

Energy (kJ)2642 kJ

Fat18.7 g

of which saturates7.6 g

Carbohydrate85.4 g

of which sugars25.9 g

Protein23.8 g

Sodium2393 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

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

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

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

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

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

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