Moroccan Chickpea & Tomato Stew
with Carrot-Currant Couscous & Almonds
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.
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!
