Middle Eastern Chickpea & Tomato Stew
with Carrot-Currant Couscous & Almonds
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.
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.
Ingredients
3 clove
garlic
1
zucchini
1 bag
baby spinach leaves
½
carrot
1 tin
chickpeas
(May be present: Wheat, Gluten. )
1 bag
mint
1 sachet
chermoula spice blend
1 box
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat;)
1 packet
currants
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, 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
1 tsp
brown sugar
¼ cup
water (for the sauce)
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Instructions
• 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, stirring, 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, stirring, until softened, 2-3 minutes. • Add the water (for the couscous) and remaining vegetable stock powder and 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. Enjoy!
