Creamy 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 chickpeas, kumara and baby spinach, plus a sublime, lightly spiced creamy sauce that soaks into the couscous. Snuggle up and enjoy!
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Ingredients
1
carrot
1 packet
flaked almonds
(Contains Almond; )
1
onion
2 clove
garlic
1 tin
chickpeas
1 sachet
chermoula spice blend
1 tin
Coconut Cream
1 box
tomato sugo
1 packet
Apricot Sauce
1 bag
baby spinach leaves
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 bag
parsley
1 pinch
chilli flakes
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1
Kumara
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Peel and cut the kumara into bite-sized chunks. Slice the carrot into half-moons. Place the veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray, spread out evenly, then 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.
While the veggies are roasting, finely chop the brown onion. Finely chop the garlic. Drain and rinse the chickpeas.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. 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, tomato sugo, chickpeas, apricot sauce, and a pinch of salt 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 with a potato masher or fork. Add the roasted veggies and the baby spinach leaves and stir through until wilted. Season with pepper.
While the stew is simmering, add the water and vegetable stock powder to a medium saucepan and bring to the 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.
Roughly chop the parsley leaves. Divide the couscous between bowls and top with the creamy chickpea stew. Garnish with the toasted almonds, parsley and a pinch of chilli flakes (if using). Serve with the Greek-style yoghurt.