Middle Eastern Chickpea & Tomato Stew
with Carrot & Currant Couscous
- Wheat
- Gluten
- Milk
- Almond
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Currants
1 packet
Mint
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond; )
1 sachet
Tunisian Seasoning
1
Carrot
1
Courgette
1 tin
Diced Tomatoes with Garlic & Onion
1 tin
Chickpeas
Nutrition Values
Cooking Steps
Finely chop the garlic. Roughly chop the courgette and baby spinach leaves. Grate the carrot (see ingredients), unpeeled. Drain and rinse the chickpeas. Pick and thinly slice the mint leaves. 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 small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chickpeas and courgette until softened, 3-4 minutes. Add the Tunisian spice blend and 1/2 the garlic and cook until fragrant, 1 minute.
Add the chopped tomatoes, water (for the sauce) and 1/2 the vegetable stock powder to the chickpeas, then stir to combine. Simmer until the sauce has thickened slightly, 2-4 minutes. Add in the baby spinach, butter and brown sugar, then season with salt and pepper. Stir until the spinach has wilted, 1 minute. Set aside.
While the stew is cooking, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Cook the carrot and remaining garlic until softened, 2-3 minutes. Add the water (for the couscous) and remaining vegetable stock powder and bring to the boil. Add the couscous and currants, then stir to combine. Cover with a lid, then remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.
While the couscous is cooking, combine the Greek-style yoghurt, mint and a drizzle of olive oil in a small bowl. Season with salt and pepper.
Divide the carrot couscous between bowls and spoon over the Middle Eastern chickpea and tomato stew. Top with the mint yoghurt and sprinkle over the toasted almonds.
