Creamy Coconut Chickpea Stew

While the vegetables 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. 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, stirring occasionally, until softened, 4-5 minutes. Add the garlic and ras el hanout spice blend and cook until fragrant, 1 minute.

Add the coconut cream (see ingredients list), chopped tomatoes, chickpeas, the salt, butter and 1/2 the crumbled vegetable stock (1 cube for 2 people / 2 cubes 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 kumara and carrot and the baby spinach leaves, and stir through until wilted. Season to taste with pepper.

While the stew is simmering, add the water to a medium saucepan. Crumble in the remaining vegetable stock (1 cube for 2 people / 2 cubes for 4 people), season with pepper and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.