Creamy Chicken & Chickpea Stew
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 chicken, chickpeas, kumara and silverbeet, plus a sublime, lightly spiced creamy sauce that soaks into the couscous. Snuggle up and enjoy!
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
carrot
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
onion
1 packet
Silverbeet
1 tin
chickpeas
1 sachet
chermoula spice blend
1 tin
Coconut Cream
1 tin
chopped tomatoes
1 packet
Apricot Sauce
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten; )
1 pinch
chilli flakes
1 packet
chicken breast
1
Kumara
2 clove
garlic
1 bunch
parsley
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¼ tsp
salt
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the orange kumara into bite-sized chunks. Thinly slice the carrot into half-moons. Place the veggies on a lined oven tray and drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray and 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.
While the veggies are roasting, finely chop the brown onion. Finely chop the garlic. Roughly chop the silverbeet. Drain and rinse the chickpeas. Cut the chicken into 2cm chunks.
Heat a large frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring occasionally, until softened, 4-5 minutes. Add the garlic and chermoula spice blend and cook until fragrant, 1 minute.
Add the coconut cream, chopped tomatoes, chickpeas, the salt, butter, apricot sauce and 1/2 the vegetable stock powder 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, then add the chicken, roasted veggies and the silverbeet and stir through until wilted. Season with pepper.
While the stew is simmering, add the water and remaining vegetable stock to a medium saucepan and bring to a 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.
Roughly chop the parsley leaves. Divide the couscous between bowls. Top with the creamy chicken and chickpea stew. Garnish with the toasted almonds, parsley and a pinch of chilli flakes (if using). Serve with the Greek-style yoghurt.
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