Middle Eastern Tomato & Chickpea Stew
with Couscous, Almonds & Parsley
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 baby spinach, plus a sublime, lightly spiced and plant-based creamy sauce that soaks into the couscous. Plate 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
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
passata
½ packet
Plant-Based Cooking Cream
(Contains Soy;)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bag
parsley
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
Nutritional Values
Utensils
Instructions
• Preheat the oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Place sweet potato 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.
• Meanwhile, boil the kettle. • Finely chop garlic. • Trim and halve green beans. • Drain chickpeas.
• In a medium heatproof bowl, add couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with plate and leave for 5 minutes. Fluff up with fork and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring occasionally, until softened, 2-3 minutes. • Add garlic and chermoula spice blend and cook until fragrant, 1 minute.
• Add passata, plant-based cooking cream (see ingredients), chickpeas, the plant-based butter and the brown sugar. Stir to combine. • Bring to a boil then reduce heat to medium-low and simmer until reduced slightly, 6-8 minutes. • Stir through roasted sweet potato and baby spinach leaves until wilted, 1 minute. Season to taste.
• Divide couscous between bowls. Top with chermoula tomato chickpea stew. • Sprinkle over flaked almonds and tear over parsley to serve. Enjoy!