Middle Eastern Chicken & Chickpea Stew
with Carrot-Currant Couscous & Almonds
With a little help from our chermoula spice blend, this veggie-loaded chicken stew definitely delivers in the flavour department. Served with a slightly sweet and earthy couscous, and top with a creamy mint yoghurt and a sprinkle of almonds, it's a textural treat, too.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
3 clove
garlic
1
zucchini
1 stalk
celery
½
carrot
1 tin
chickpeas
(May be present: Wheat, Gluten. )
1 bag
mint
1 sachet
chermoula spice blend
1 box
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
currants
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
chicken breast
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1 tsp
brown sugar
¼ cup
water (for the sauce)
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Instructions
Finely chop the garlic. Roughly chop the zucchini and baby spinach leaves. Grate the carrot (see ingredients). Drain and rinse the chickpeas. Pick and finely slice the mint leaves. Cut the chicken into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, chickpeas, celery and zucchini until the chicken is browned and cooked though, 5-6 minutes. Add the chermoula spice blend and 1/2 the garlic and cook until fragrant, 1 minute.
Add the diced tomatoes with garlic & onion, the water (for the sauce) and 1/2 the vegetable stock powder. Stir to combine. Simmer until the sauce is slightly thickened, 2-4 minutes. Add the baby spinach, butter and brown sugar and stir until the spinach is wilted, 1 minute. Season with salt and pepper.
While the stew is simmering, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Cook the carrot and the remaining garlic until softened, 2-3 minutes. Add the water (for the couscous) and the remaining vegetable stock powder and bring to the boil. Add the couscous and currants, stirring to combine. Cover with a lid, then remove from the heat. Leave until the water is absorbed, 5 minutes. Fluff up with a fork.
In a small bowl, combine the Greek-style yoghurt, a drizzle of olive oil and 1/2 the mint. Season to taste.
Divide the carrot and currant couscous between bowls. Spoon over the Middle Eastern chicken and chickpea tomato stew. Top with a dollop of mint yoghurt. Sprinkle with the flaked almonds and remaining mint to serve.