Mumbai Coconut Chickpea Curry

• In a medium saucepan, combine the water(for the couscous) and vegetable stock powder and bring to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until water is absorbed, 5 minutes. Fluff up with a fork. 

• While the veggies are roasting, finely chop garlic.
• Drain and rinse chickpeas.
• Heat a large frying pan over medium-high heat.
• Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a plate. 

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook garlic and Mumbai spice blend until fragrant, 1 minute.
• Add coconut milk, tomato paste, the water (for the curry), chickpeas, the salt and brown sugar and stir to combine.
• Bring to the boil, then reduce heat to mediumlow. Simmer until the curry has reduced slightly, 8-10 minutes. 

• Add roasted veggies and baby leaves to the curry and stir through until wilted. Season with salt and pepper to taste.