topBanner
Creamy Chickpea & Cauliflower Stew

Creamy Chickpea & Cauliflower Stew

with Roasted Kumara & Couscous

Read more

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 spinach, plus a sublime, lightly spiced creamy sauce that soaks into the couscous. Enjoy!

Allergens:Tree NutsMilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

kumara

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 unit

brown onion

2 clove

garlic

1 pinch

chilli flakes

1 bunch

parsley

1 tin

chickpeas

1 sachet

ras el hanout

1 tin

coconut cream

1 tin

chopped tomatoes

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 portion

cauliflower

Not included in your delivery

olive oil

¼ tsp

salt

20 g

butter

(ContainsMilk)

¾ cup

boiling water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3790 kJ
Fat45.9 g
of which saturates33.8 g
Carbohydrate87.8 g
of which sugars25.8 g
Dietary Fibre0 g
Protein27.4 g
Cholesterol0 mg
Sodium1570 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Bring a kettle of water to the boil. Cut the kumara (unpeeled) into 1cm chunks. Cut the cauliflower into small florets. Place the kumara, cauliflower, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat and roast until tender, 25-30 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

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.

3

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). 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 until softened, 4-5 minutes. Add the garlic and ras el hanout and cook until fragrant, 1 minute.

4

Add the coconut cream, chopped tomatoes, chickpeas, the salt, butter and 1/2 the vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) to the frying pan and mix well to combine. Bring to the boil, then reduce the heat to medium-low. Simmer until the stew has reduced slightly, 8-10 minutes. Add the roasted veggies and baby spinach leaves and stir through until wilted. Season with pepper to taste.

5

While the stew is simmering, place couscous in a medium bowl. Sprinkle over the remaining vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and season with pepper. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate or foil and leave for 5 minutes. Fluff up with a fork and set aside.

6

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 yoghurt.