Middle Eastern Chickpea Stew
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Middle Eastern Chickpea Stew

Middle Eastern Chickpea Stew

with Couscous, Almonds & Chilli Flakes

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 coconut sauce that soaks into the couscous. Plate up and enjoy!

Tags:
Plant Based
Climate Superstar
Allergens:
Gluten
Wheat
Almond

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

3 clove

garlic

1 packet

green beans

1 packet

chickpeas

(May be present: Wheat, Gluten. )

1 packet

couscous

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

1 sachet

vegetable stock powder

1 sachet

chermoula spice blend

1 packet

passata

1 packet

coconut milk

1 packet

baby spinach leaves

1 packet

flaked almonds

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

pinch

chilli flakes

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

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Nutritional Values

Energy (kJ)2991 kJ
Calories715 kcal
Fat25.7 g
of which saturates16.8 g
Carbohydrate86.6 g
of which sugars19.3 g
Dietary Fibre23.1 g
Protein26 g
Sodium2202 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat 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.

2
2

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

3
3

• In a medium heatproof bowl, add couscous and half the 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.

4
4

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans and chickpeas, stirring occasionally, until softened, 3-4 minutes. • Add garlic and chermoula spice blend and cook until fragrant, 1 minute.

5
5

• Add passata, the remaining vegetable stock powder and coconut milk, stir to combine then bring to a boil. • Reduce heat to medium-low and simmer until reduced slightly, 5-6 minutes. • Stir through roasted sweet potato and baby spinach leaves until wilted, 1 minute. Season with pepper.

6
6

• Divide couscous between bowls. Top with chermoula tomato chickpea stew. • Sprinkle over flaked almonds and chilli flakes (if using) to serve. Enjoy!