Tunisian Tomato & Chickpea Stew
with Couscous, Almonds & Herbs
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, red kumara and baby spinach, plus a sublime, lightly spiced and plant-based creamy sauce that soaks into the couscous. Plate up and enjoy!
Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. 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
Red Kumara
1 bag
green beans
1 tin
chickpeas
1 packet
flaked almonds
(Contains Almond; )
1 packet
couscous
(Contains Gluten(Wheat); )
1 tin
Crushed & Sieved Tomatoes
½ packet
Plant-Based Cream
(Contains Soy; )
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 bag
herbs
3 clove
garlic
1 sachet
Tunisian seasoning
Not included in your delivery
olive oil
20 g
plant-based butter
¾ cup
boiling water
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Peel, then cut the red kumara into bite-sized chunks. Place the kumara 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.
While the kumara is roasting, boil the kettle. Finely chop the garlic. Trim and halve the green beans. Drain the chickpeas. Heat a large frying pan over a medium-high heat. Toast the flaked almonds until golden, 2-3 minutes. Transfer to a bowl.
In a medium heatproof bowl, add the couscous and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
SPICY! This is a mild spice blend, but use less if you're sensitive to heat.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans, stirring occasionally, until softened, 2-3 minutes. Add the garlic and Tunisian spice blend and cook until fragrant, 1 minute.
Add the crushed & sieved tomatoes, plant-based cream (see ingredients), chickpeas, vegetable stock pot, the plant-based butter and brown sugar and stir well to combine. Bring to the boil, then reduce the heat to medium-low and simmer until the stew has reduced slightly, 6-8 minutes. Stir through the roasted kumara and the salad leaves until combined and wilted. Season with pepper.
Divide the couscous between bowls. Top with the Tunisian tomato and chickpea stew. Sprinkle over the almonds and tear over the herbs to serve.