North African Chickpea & Tomato Stew
with Currant Couscous & Mint Yoghurt
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, courgette and carrot, plus a sublime, lightly spiced tomato sauce that soaks into the couscous. Enjoy!
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Ingredients
3 clove
garlic
1
courgette
1 bag
baby spinach leaves
½
carrot
1 tin
chickpeas
1 bunch
mint
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Tunisian seasoning
1 tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
Olive Oil
¼ cup
water (for the sauce)
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
¾
water (for the couscous)
Nutrition Values
Utensils
Instructions
Finely chop the garlic. Roughly chop the courgette and baby spinach leaves. Grate the carrot (see ingredients). Drain and rinse the chickpeas. Pick and thinly slice the mint leaves. 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 small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chickpeas and courgette until softened, 3-4 minutes. Add the Tunisian seasoning (see ingredients) and 1/2 the garlic and cook until fragrant, 1 minute.
Add the crushed & sieved tomatoes, water (for the sauce) and 1/2 the vegetable stock powder to the chickpeas, then stir to combine. Simmer until the sauce has thickened slightly, 2-4 minutes. Add the baby spinach, butter and brown sugar, then season with salt and pepper. Stir until the spinach has wilted, 1 minute. Set aside.
While the stew is cooking, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Cook the carrot and remaining garlic until softened, 2-3 minutes. Add the water (for the couscous) and remaining vegetable stock powder and bring to the boil. Add the couscous and currants, then stir to combine. Cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.
While the couscous is cooking, combine the Greek- style yoghurt, mint and a drizzle of olive oil in a small bowl. Season with salt and pepper.
Divide the currant couscous between bowls and spoon over the North African chickpea and tomato stew. Top with the mint yoghurt and sprinkle over the toasted almonds.