Creamy Chicken & Chickpea Stew

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.

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.

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.

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.