Creamy Chickpea Stew

While the veggies 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 and garlic. Roughly chop the parsley leaves. 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 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. Lightly mash the chickpeas with a potato masher or fork. Add the roasted veggies and baby spinach leaves and stir through until wilted. Season to taste with pepper.

While the stew is simmering, add the water and remaining vegetable stock powder 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 and set aside, uncovered.