Creamy Chicken & Chickpea Stew
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Creamy Chicken & Chickpea Stew

Creamy Chicken & Chickpea Stew

with Roasted Kumara & Couscous

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 chicken, chickpeas, kumara and silverbeet, plus a sublime, lightly spiced creamy sauce that soaks into the couscous. Snuggle up and enjoy!

Allergens:
Almond
Milk
Gluten(Wheat)

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1

onion

1 packet

Silverbeet

1 tin

chickpeas

1 sachet

chermoula spice blend

1 tin

Coconut Cream

1 tin

chopped tomatoes

1 packet

Apricot Sauce

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten(Wheat); )

1 pinch

chilli flakes

1 packet

chicken breast

1

Kumara

2 clove

garlic

1 bunch

parsley

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

¼ tsp

salt

20 g

butter

(Contains Milk; )

¾ cup

water

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Nutrition Values

/ per serving
Energy (kJ)4985 kJ
Fat57.3 g
of which saturates33.6 g
Carbohydrate109.7 g
of which sugars34.2 g
Protein56.4 g
Sodium2208 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan

Instructions

1
1

Preheat the oven to 220°C/200°C fan-forced. Cut the orange kumara into bite-sized chunks. Thinly slice the carrot into half-moons. Place the veggies on a lined oven tray and drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray and roast until tender, 20-25 minutes. When the veggies have 5 minutes cook time remaining, add the flaked almonds to the tray and roast until toasted.

2
2

While the veggies are roasting, finely chop the brown onion. Finely chop the garlic. Roughly chop the silverbeet. Drain and rinse the chickpeas. Cut the chicken into 2cm chunks.

3
3

Heat a large frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring occasionally, until softened, 4-5 minutes. Add the garlic and chermoula spice blend and cook until fragrant, 1 minute.

4
4

Add the coconut cream, chopped tomatoes, chickpeas, the salt, butter, apricot sauce and 1/2 the vegetable stock powder to the frying pan and mix well to combine. Bring to the boil, then reduce the heat to medium-low and simmer until the stew has reduced slightly, 8-10 minutes. Slightly mash the chickpeas, then add the chicken, roasted veggies and the silverbeet and stir through until wilted. Season with pepper.

5
5

While the stew is simmering, add the water and remaining vegetable stock to a medium saucepan and bring to a boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

6
6

Roughly chop the parsley leaves. Divide the couscous between bowls. Top with the creamy chicken and chickpea stew. Garnish with the toasted almonds, parsley and a pinch of chilli flakes (if using). Serve with the Greek-style yoghurt.