Middle Eastern Tomato & Chickpea Stew

Name: Middle Eastern Tomato & Chickpea Stew with Couscous, Almonds & Parsley
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 sweet potato; 3 clove garlic; 1 bag green beans; 1 packet chickpeas; 1 packet flaked almonds; ¾ cup water (for the couscous); 1 packet couscous; 1 sachet chermoula spice blend; 1 box passata; ½ packet Plant-Based Cooking Cream; 1 sachet vegetable stock powder; 20 g plant-based butter (for the sauce); 1 tsp brown sugar; 1 bag baby spinach leaves; 1 bag parsley

with Couscous, Almonds & Parsley

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When we first tried this bright burst of goodness, we all agreed it had that "hug in a bowl" kind of feeling. There's wholesome chickpeas, sweet potato and baby spinach, plus a sublime, lightly spiced and plant-based creamy sauce that soaks into the couscous. Plate up and enjoy!

Tags:

Plant Based

•Climate Superstar

Allergens:

Almond

•Gluten

•Wheat

•Soy

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

3 clove

garlic

1 bag

green beans

1 packet

chickpeas

1 packet

flaked almonds

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

1 packet

couscous

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

1 sachet

chermoula spice blend

(May be present: Soy.)

1 box

passata

½ packet

Plant-Based Cooking Cream

(Contains: Soy;)

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 bag

parsley

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

20 g

plant-based butter (for the sauce)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3039 kJ

Fat27.4 g

of which saturates4.5 g

Carbohydrate87.4 g

of which sugars20 g

Protein24.2 g

Sodium1839 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat the oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Place sweet potato on a lined oven tray. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, boil the kettle. • Finely chop garlic. • Trim and halve green beans. • Drain chickpeas.

• In a medium heatproof bowl, add couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with plate and leave for 5 minutes. Fluff up with fork and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring occasionally, until softened, 2-3 minutes. • Add garlic and chermoula spice blend and cook until fragrant, 1 minute.

• Add passata, plant-based cooking cream (see ingredients), chickpeas, the plant-based butter and the brown sugar. Stir to combine. • Bring to a boil then reduce heat to medium-low and simmer until reduced slightly, 6-8 minutes. • Stir through roasted sweet potato and baby spinach leaves until wilted, 1 minute. Season to taste.