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

Tags:Veggie
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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1

courgette

1 bag

baby spinach leaves

½

carrot

1 tin

chickpeas

1 bunch

mint

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

couscous

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

1 packet

currants

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

Olive Oil

¼ cup

water (for the sauce)

20 g

butter

(ContainsMilk)

1 tsp

brown sugar

¾

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.