Middle Eastern Chickpea & Tomato Stew
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Middle Eastern Chickpea & Tomato Stew

Middle Eastern Chickpea & Tomato Stew

with Carrot-Currant Couscous & Almonds

With a little help from our chermoula spice blend, this veggie-loaded stew definitely delivers in the flavour department. Served with a slightly sweet and earthy couscous, and topped with a creamy mint yoghurt and a sprinkle of almonds, it's a textural treat, too.

Tags:
Veggie
Climate Superstar
Allergens:
Milk
Gluten
Wheat
Almond

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.

Preparation Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

3 clove

garlic

1

zucchini

1 packet

baby spinach leaves

½

carrot

1 packet

chickpeas

1 packet

mint

1 sachet

chermoula spice blend

1 packet

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

currants

(May be present: Gluten, Wheat, Milk, Soy. )

1 packet

Greek-style yoghurt

(Contains Milk;)

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

¼ cup

water (for the sauce)

20 g

butter

(Contains Milk;)

1 tsp

brown sugar

¾ cup

water (for the couscous)

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Nutritional Values

Energy (kJ)2742 kJ
Fat19.4 g
of which saturates8.2 g
Carbohydrate83.5 g
of which sugars26.5 g
Protein27.1 g
Sodium3563 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Medium Saucepan
Lid

Instructions

1
1

• Finely chop garlic. • Roughly chop zucchini and baby spinach leaves. • Grate carrot (see ingredients). • Drain and rinse chickpeas. • Pick and finely slice mint leaves.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas and zucchini, stirring, until zucchini is softened, 3-4 minutes. • Add chermoula spice blend and half the garlic and cook until fragrant, 1 minute.

3
3

• Add diced tomatoes with onion & garlic, the water (for the sauce) and half the vegetable stock powder. Stir to combine. Simmer until sauce is slightly thickened, 2-4 minutes. • Add baby spinach, the butter and brown sugar and stir until spinach is wilted, 1 minute. • Season with salt and pepper.

4
4

• While the stew is simmering, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook carrot and remaining garlic until softened, 2-3 minutes. • Add the water (for the couscous) and remaining vegetable stock powder and bring to the boil. • Add couscous and currants, stirring to combine. Cover with a lid, then remove from heat. Leave until water is absorbed, 5 minutes. Fluff up with a fork.

5
5

• In a small bowl, combine Greek-style yoghurt, a drizzle of olive oil and half the mint. Season to taste.

6
6

• Divide carrot-currant couscous between bowls. • Spoon over Middle Eastern chickpea and tomato stew. • Top with a dollop of mint yoghurt. • Sprinkle with flaked almonds and remaining mint to serve. Enjoy!