Creamy 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 chickpeas, kumara and silverbeet, plus a sublime, lightly spiced creamy sauce that soaks into the couscous. Simply delicious!
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Ingredients
1
Kumara
1
carrot
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
onion
2 clove
garlic
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 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. Peel the kumara and cut into small chunks. Thinly slice the carrot into half-moons. Place the veggies and a generous drizzle of olive oil on a lined oven tray, then season with salt and pepper. Add a splash of water to the tray, toss to coat and roast until tender, 25-30 minutes.
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. Finely chop the garlic. Roughly chop the silverbeet. Drain and rinse the chickpeas. 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/sugo, 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 with a potato masher or fork. Add the 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 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.
Roughly chop the parsley leaves. Divide the couscous between bowls and top with the creamy chickpea stew. Garnish with the toasted almonds, parsley and a pinch of chilli flakes (if using). Serve with the Greek-style yoghurt.
