Creamy Chickpea Stew

While the veggies are roasting, thinly slice white and light green parts of leek. Finely chop garlic. Roughly chop silverbeet. Drain and rinse chickpeas

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek, stirring, until softened, 4-5 minutes. Add garlic and chermoula spice blend and cook until fragrant, 1 minute.

Add coconut cream, tomato sugo, chickpeas, apricot sauce (see ingredients), and a pinch of salt to the frying pan and stir to combine. Bring to the boil, then reduce heat to medium-low and simmer until stew has reduced slightly, 8-10 minutes. Slightly mash chickpeas with a fork. Add roasted veggies and silverbeet, then stir through until wilted, 2-3 minutes. Season with pepper.

While the stew is simmering, add the water and vegetable stock powder to a medium saucepan, then bring to the boil. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.