Creamy Chickpea Stew & Goat Cheese
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Chickpea Stew & Goat Cheese

Creamy Chickpea Stew & Goat Cheese

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!

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

onion

2 clove

garlic

1 bag

parsley

1 tin

chickpeas

1 sachet

chermoula spice blend

1 tin

Coconut Cream

1 packet

Apricot Sauce

1 packet

couscous

(Contains Gluten(Wheat); )

1 pinch

chilli flakes

1 packet

goat cheese

(Contains Milk; )

1 box

tomato sugo

1 bag

baby spinach leaves

1 sachet

vegetable stock powder

1

Kumara

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

¾ cup

water

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)4040 kJ
Fat44.2 g
of which saturates29.6 g
Carbohydrate109.3 g
of which sugars30.2 g
Protein30.7 g
Sodium1548 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 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.

2
2

While the veggies are roasting, finely chop the brown onion. Finely chop the garlic. Drain and rinse the chickpeas.

3
3

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.

4
4

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.

5
5

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.

6
6

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). Crumble over the goat cheese. Serve with the Greek-style yoghurt.