topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Chickpea Stew

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!

Tags:
Veggie
Allergens:
Almond
Gluten(Wheat)
Milk

The quantities provided above are averages only.

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 packet

flaked almonds

(Contains Almond; )

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(Wheat); )

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

sideBannerName

Nutrition Values

Energy (kJ)3832 kJ
Fat40 g
of which saturates26.6 g
Carbohydrate106.8 g
of which sugars31.1 g
Protein28.2 g
Sodium1543 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
Lid

Cooking Steps

1
1

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.

2
2

While the veggies are roasting, thinly slice white and light green parts of leek. Finely chop garlic. Roughly chop silverbeet. Drain and rinse chickpeas

3
3

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.

4
4

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.

5
5

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.

6
6

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.