Creamy Chickpea Stew
with Roasted Sweet Potato & Couscous
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, sweet potato and silverbeet, plus a sublime sauce that soaks into the couscous. Snuggle up and enjoy!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
sweet potato
1
capsicum
1
brown onion
2 clove
garlic
1 bag
silverbeet
1
long red chilli (optional)
1 bag
parsley
1 tin
chickpeas
1 sachet
ras el hanout
½ tin
coconut cream
1 tin
diced tomatoes
1 packet
vegetable stock pot
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and capsicum into bite-sized chunks and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes.
Finely chop the brown onion. Finely chop the garlic. Roughly chop the silverbeet. Drain and rinse the chickpeas.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring occasionally, until softened, 4-5 minutes. Add the garlic and ras el hanout and cook until fragrant, 1 minute.
Add the coconut cream, diced tomatoes, chickpeas, butter and the vegetable stock pot to the pan and stir to combine. Bring to the boil, then reduce the heat to medium-low. Simmer until the stew has reduced slightly, 10-12 minutes. Add the roasted veggies and silverbeet and stir through until wilted, 2-3 minutes. Season with pepper.
While the stew is simmering, bring the water and a pinch of salt to the boil in a medium saucepan. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
Thinly slice the long red chilli (if using). Roughly chop the parsley. Divide the couscous between bowls and top with the creamy chickpea stew. Serve with the garlic sauce, flaked almonds, parsley and chilli.