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; butter; brown sugar; 3 Garlic; 1 Zucchini; 1 Baby Spinach Leaves; 1 Carrot; 1 Chickpeas; 1 Mint; 1 Chermoula Spice Blend; 1 Diced Tomatoes with Garlic & Onion; 1 Vegetable Stock Powder; 1 Couscous; 1 Currants; 1 Greek-Style Yoghurt; 1 Flaked Almonds

with Carrot-Currant Couscous & Almonds

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Tags:

Calorie Smart

Allergens:

Milk

•Wheat

•Gluten

•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 Time25 minutes

DifficultyMedium

Ingredients

Serving amount

Garlic

Zucchini

Baby Spinach Leaves

Carrot

Chickpeas

Mint

Chermoula Spice Blend

(May be present: Soy.)

Diced Tomatoes with Garlic & Onion

Vegetable Stock Powder

Couscous

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

Currants

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

Greek-Style Yoghurt

(Contains: Milk;)

Flaked Almonds

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

Not included in your delivery

olive oil

butter

(Contains: Milk;)

brown sugar

Nutritional Values

Calories643 kcal

Energy (kJ)2692 kJ

Calories0 kcal

Fat19.2 g

of which saturates8.2 g

Carbohydrate81.3 g

of which sugars26.1 g

Dietary Fibre0 g

Protein26.1 g

Cholesterol0 mg

Sodium3549 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• 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 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 omato stew. • Top with a dollop of mint yoghurt. • Sprinkle with flaked almonds and remaining mint to serve. Enjoy!