HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNorth African Chickpea & Tomato Stew
North African Chickpea & Tomato Stew

North African Chickpea & Tomato Stew

with Currant Couscous & Mint Yoghurt

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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, courgette and carrot, plus a sublime, lightly spiced tomato sauce that soaks into the couscous. Enjoy!

Allergens:Tree NutsMilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove




1 bag

baby spinach leaves



1 tin


1 bunch


1 packet

flaked almonds

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

1 sachet

Tunisian seasoning

1 tin

crushed & sieved tomatoes

1 sachet

vegetable stock powder

1 packet


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

1 packet


1 packet

Greek-style yoghurt


Not included in your delivery

Olive Oil

¼ cup

water (for the sauce)

20 g



1 tsp

brown sugar


water (for the couscous)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2698 kJ
Fat18.1 g
of which saturates7.6 g
Carbohydrate89 g
of which sugars25.8 g
Protein26.9 g
Sodium1912 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. Roughly chop the courgette and baby spinach leaves. Grate the carrot (see ingredients). 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 seasoning (see ingredients) and 1/2 the garlic and cook until fragrant, 1 minute.


Add the crushed & sieved 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 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 and 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 currant couscous between bowls and spoon over the North African chickpea and tomato stew. Top with the mint yoghurt and sprinkle over the toasted almonds.