Tunisian Tomato & Chickpea Stew
with Couscous & Toasted Almonds
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 green leaves, plus a sublime, lightly spiced and plant-based creamy sauce that soaks into the couscous. Plate up and enjoy!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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
3 clove
garlic
1
carrot
1 tin
chickpeas
1 packet
flaked almonds
(Contains Almond; )
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
vegetable stock powder
1 packet
tomato sugo
½ packet
Plant-Based Cream
(Contains Soy; )
1 bag
baby spinach leaves
1
Kumara
1 packet
Moroccan Curry Paste
Not included in your delivery
olive oil
20 g
plant-based butter
1 tsp
brown sugar
¾ cup
boiling water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Peel kumara and cut into bite-sized chunks. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with a pinch of salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, boil the kettle. • Finely chop garlic. Cut carrot into half-moons. Drain the chickpeas. • Heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a bowl.
• Place couscous and vegetable stock powder in a medium heatproof bowl. • Add the boiling water (see ingredients) 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. • When kumara has 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring occasionally, until softened, 2-3 minutes. • Add garlic and Moroccan curry paste and cook until fragrant, 1 minute.
• Add tomato sugo, plant-based cream, chickpeas, the plant-based butter and the brown sugar and stir to combine. • Bring to the boil, then reduce heat to medium-low and simmer until the stew has reduced slightly, 2-3 minutes. • Stir through roasted kumara and baby spinach leaves until combined and wilted, season with salt and pepper.
• Divide couscous between bowls. Top with Tunisian tomato and chickpea stew. • Sprinkle over toasted almonds. Enjoy!