Moroccan Chickpea & Tomato Stew
with Carrot-Currant Couscous & Almonds
- Celery
- Gluten
- Wheat
- Almond
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1
Carrot
1 packet
Mint
1 sachet
Vegetable Stock Powder
(Contains: Celery)
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1 packet
Currants
(May be present: Soy, Gluten, Milk, Wheat)
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Baby Spinach Leaves
3
Garlic
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Flaked Almonds
(Contains: Almond May be present: Soy, Milk, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Chickpeas
1
Zucchini
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 half the garlic and cook until fragrant, 1 minute.
• Add diced tomatoes with onion & garlic, the water (for the sauce) and half the vegetable stock powder. Stir to combine. Simmer until sauce is slightly thickened, 2-4 minutes. • Add baby spinach, the butter and 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 half 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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The chermoula spice blend and Middle Eastern flavours were widely praised, though some found the stew mild or the tomato base a touch overpowering.
- Ease of prep: Most found this quick and straightforward to pull together, though a few noted it felt more time-consuming than expected.
- Suggestions: Adding chilli flakes or extra spices boosted the heat for those wanting more punch; a squeeze of fresh lemon or sesame oil in place of butter also worked well. Some added chicken or tofu for extra protein, and serving with sourdough bread made a satisfying accompaniment.
- Leftovers: Several customers noted the stew kept well over a few days and made a great lunch the next day; one reviewer mentioned it did not reheat well, so results may vary.
- Portions: Servings were generous, with many customers finding there was plenty left over for the following day.
- Couscous tips: Some found the couscous needed a little more liquid than instructed; adding the flaked almonds and remaining mint directly into the couscous was a popular touch. One customer swapped couscous for bulgur wheat and found it worked nicely.
