Creamy Chickpea & Cauliflower Stew

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Roughly chop the parsley leaves. Drain and rinse the chickpeas. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the garlic and ras el hanout and cook until fragrant, 1 minute.

Add the coconut cream, chopped tomatoes, chickpeas, the salt, butter and 1/2 the vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) to the frying pan and mix well to combine. Bring to the boil, then reduce the heat to medium-low. Simmer until the stew has reduced slightly, 8-10 minutes. Add the roasted veggies and baby spinach leaves and stir through until wilted. Season with pepper to taste.

While the stew is simmering, place couscous in a medium bowl. Sprinkle over the remaining vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and season with pepper. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate or foil and leave for 5 minutes. Fluff up with a fork and set aside.