Middle Eastern Chicken, Chickpea & Green Bean Stew
with Easy-Prep Pumpkin Couscous & Almonds
This hearty number tastes truly as spectacular as it looks. Superstar couscous forms the foundations, giving Tunisian-inspired chickpeas and chicken something to really soak into and with some bright green beans and pumpkins scattered throughout, each spoonful is sure to put a smile on your dial!
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Ingredients
1 bag
Peeled & Chopped Pumpkin
3 clove
garlic
1 bag
green beans
1 packet
chickpeas
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chermoula spice blend
1 box
diced tomatoes with garlic & onion
½ packet
Plant-Based Cooking Cream
(Contains Soy;)
1 pot(s)
vegetable stock pot
1 bag
baby spinach leaves
1 bag
parsley
1 packet
chicken breast
Not included in your delivery
olive oil
¾ cup
water (for the couscous)
20 g
plant-based butter (for the sauce)
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Preheat the oven to 220°C/200°C fan-forced. Place peeled & chopped pumpkin on a lined oven tray. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• While the pumpkin is roasting, boil the kettle. • Finely chop garlic. Trim and halve green beans. Drain chickpeas. • Cut chicken breast into 2cm chunks.
• In a medium heatproof bowl, add couscous and the boiling water (3/4 cup for 2 people / 11/2 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.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans, stirring occasionally, until softened, 2-3 minutes. • Add garlic and chermoula spice blend and cook until fragrant, 1 minute.
• Add diced tomatoes with garlic & onion, plant-based cream, chickpeas, vegetable stock pot, the plant-based butter and brown sugar and mix well to combine. • Bring to the boil, then reduce the heat to medium-low and simmer until the stew has reduced slightly, 6-8 minutes. • Stir through chicken, roasted pumpkin and baby spinach leaves until combined and wilted. Season with pepper.
• Divide the couscous between bowls. Top with the Tunisian chicken, chickpea and green bean stew. • Sprinkle over flaked almonds and tear over parsley to serve. Enjoy!