Middle Eastern Tomato, Chicken & Chickpea Stew
with Couscous, Almonds & Parsley
- Almond
- Gluten
- Wheat
- Soy
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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, chicken and baby spinach, plus a sublime, lightly spiced and plant-based creamy sauce that soaks into the couscous. Plate up and enjoy!
Ingredients
1
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 packet
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
1 packet
chicken breast
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
Utensils
Cooking Steps
• 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. • Cut chicken breast into 2cm chunks.
• In a medium 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 high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. 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 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 chicken, roasted sweet potato and baby spinach leaves until wilted, 1 minute. Season to taste.
• Divide couscous between bowls. Top with chermoula tomato, chicken and chickpea stew. • Sprinkle over flaked almonds and tear over parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The stew is widely praised as hearty and delicious, with a warm, lightly spiced depth from the chermoula blend. Some found it mild or one-dimensional, suggesting a squeeze of lime juice or a splash of white vinegar to add brightness.
- Ease of prep: Most found this a quick and easy cook, with straightforward steps that come together without fuss.
- Suggestions: Some felt the dish needed a dollop of Greek yoghurt to serve, which helped balance the richness. One reviewer noted that reducing the couscous quantity let the stew flavours shine through more clearly, and adding extra vegetables like asparagus worked well.
- Leftovers: This dish holds up beautifully the next day and was recommended as a great work lunch.
- Portions: A few found the sweet potato pieces quite small, making them hard to notice in the finished dish; cutting them slightly larger may help.
