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 silverbeet, plus a sublime, lightly spiced creamy sauce that soaks into the couscous. Snuggle up and enjoy!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1
carrot
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
leek
2 clove
garlic
1 bag
Silverbeet
1 tin
chickpeas
1 sachet
chermoula spice blend
1 box
Coconut Cream
1 packet
tomato sugo
½ packet
Apricot Sauce
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten; )
1 bag
herbs
1 pinch
chilli flakes
1
Kumara
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Instructions
Preheat oven to 220°C/200°C fan-forced. Peel kumara, then cut into bite-sized chunks. Thickly slice carrot into half-moons. Place 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 flaked almonds to the tray and roast until toasted.
While the veggies are roasting, thinly slice white and light green parts of leek. Finely chop garlic. Roughly chop silverbeet. Drain and rinse chickpeas
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek, stirring, until softened, 4-5 minutes. Add garlic and chermoula spice blend and cook until fragrant, 1 minute.
Add coconut cream, tomato sugo, chickpeas, apricot sauce (see ingredients), and a pinch of salt to the frying pan and stir to combine. Bring to the boil, then reduce heat to medium-low and simmer until stew has reduced slightly, 8-10 minutes. Slightly mash chickpeas with a fork. Add roasted veggies and silverbeet, then stir through until wilted, 2-3 minutes. Season with pepper.
While the stew is simmering, add the water and vegetable stock powder to a medium saucepan, then bring to the boil. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
Roughly chop herb leaves. Divide couscous between bowls. Top with creamy chickpea stew. Garnish with herbs and a pinch of chilli flakes (if using). Serve with Greek-style yoghurt.