Moroccan Chickpea, Veggie & Currant Stew

Name: Moroccan Chickpea, Veggie & Currant Stew with Mash & Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 parsnip; 2 potato; ½ Onion; 1 packet chickpeas; 1 packet Slivered Almonds; 2 tablespoon (tbsp) plant-based milk; 20 g plant-based butter; 1 packet Moroccan Curry Paste; 1 packet garlic paste; 1 packet Diced Tomatoes with Garlic & Onion; 1 packet Currants; 2 tsp brown sugar; 1 sachet vegetable stock powder; 1 packet Baby Leaves

with Mash & Almonds

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Calories

721 kcal

Protein

31.3g protein

Total

30 minutes

Difficulty

Easy

Plant Based

Allergens:

Almond
Eggs
Milk
Gluten
Soy
Fish
Sesame
May contain traces of allergens
Almond
Traces of Brazil Nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Traces of Pistachio
Traces of Walnut
Traces of Pine Nut

Bring the warm Moroccan flavours to your table in the form of a stew packed on top of a blanket of mashed potato. The comforting addition of chickpeas and spices is everything this stew needs to end a long day. *We’ve replaced the lentils in this recipe with chickpeas due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

carrot

parsnip

potato

Onion

1 packet

chickpeas

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Moroccan Curry Paste

1 packet

garlic paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)

1 packet

Diced Tomatoes with Garlic & Onion

1 packet

Currants

(May be present: Milk, Gluten, Soy)

1 sachet

vegetable stock powder

1 packet

Baby Leaves

Not included in your delivery

olive oil

2 tablespoon (tbsp)

plant-based milk

20 g

plant-based butter

2 tsp

brown sugar

Nutrition Values

Energy (kJ)3019 kJ

Calories721 kcal

Fat16.3 g

of which saturates1.9 g

Carbohydrate108.2 g

of which sugars51 g

Dietary Fibre26.2 g

Protein31.3 g

Sodium2076 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut carrot and parsnip into bite-sized chunks. Peel potato and cut into large chunks. • Slice onion (see ingredients) into wedges. • Drain and rinse chickpeas.

• Place carrot, parsnip and onion on a lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. • In the last 3 minutes of cook time, add slivered almonds to one side of the tray, return to the oven and roast until golden.

• Meanwhile, half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based milk and a good drizzle of olive oil to the potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• When the veggies have 5 minutes remaining, heat a large saucepan over medium-high heat with the plant-based butter and a drizzle of olive oil. • Cook chickpeas, Moroccan curry paste and garlic paste until fragrant, 1-2 minutes. • Add diced tomatoes, currants, the brown sugar, vegetable stock powder and a splash of water. Bring to the boil, then reduce heat to medium, and simmer until slightly thickened, 2-3 minutes.