Tunisian Tomato & Chickpea Stew
with Couscous & Toasted Almonds
- Wheat
- Gluten
- Almond
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1 sachet
Vegetable Stock Powder
1
Kumara
1 packet
Couscous
(Contains: Wheat, Gluten)
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond)
1 packet
Moroccan Curry Paste
1 packet
Plant-Based Cream
(Contains: Soy)
1
Leek
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
Nutrition
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Peel kumara and cut into bite-sized chunks. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with a pinch of salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, boil the kettle. • Finely chop garlic. Thinly slice white and light green parts of leek. Drain the chickpeas. • Heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a bowl.
• Place couscous and vegetable stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. • When the kumara has 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add garlic, chermoula spice blend and Moroccan curry paste and cook until fragrant, 1 minute.
• Add tomato sugo, cream, chickpeas, the butter and brown sugar and stir well to combine. • Bring to the boil, then reduce heat to medium-low and simmer until the stew has reduced slightly, 2-3 minutes. • Stir through roasted kumara and baby spinach leaves until combined and wilted, season with salt and pepper.
• Divide couscous between bowls. Top with Tunisian tomato chickpea stew. • Sprinkle over toasted almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet Moroccan-spiced sauce is a highlight, and the toasted almond crunch adds a lovely contrast; some reviewers found the overall flavour a little mild and suggested adding cumin, coriander, or a squeeze of lemon to lift it.
- Ease of prep: Straightforward to prepare, though one reviewer noted the oven is needed just to roast the kumara, which adds time.
- Suggestions: Stir in a dollop of Greek yoghurt or sour cream for tanginess, and consider adding extra vegetables such as courgette, aubergine, or capsicum to bulk out the dish. One reviewer skipped the sugar entirely and found the stew sweet enough without it.
- Next-day meals: The stew reheats well and was noted by one reviewer as tasting even better the following day — a great one to make in a larger batch.
- Portions: Some reviewers felt the couscous quantity was a little low relative to the sauce, and suggested cooking extra couscous separately to balance the dish.
