Middle-Eastern Chickpea & Kale Stew
with Couscous, Almonds & Chilli Flakes
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 coconut 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 packet
kale
1 packet
Trimmed Green Beans
1 packet
chickpeas
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1 sachet
chermoula spice blend
1 packet
passata
1 packet
coconut milk
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
pinch
chilli flakes
Not included in your delivery
olive oil
¾ cup
boiling water
Nutritional Values
Utensils
Instructions
• Preheat 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. • Tear kale leaves from the stems then discard stems. • Halve green beans. • Drain chickpeas.
• In a medium heatproof bowl, add couscous and half the 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.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans and chickpeas, stirring occasionally, until softened, 3-4 minutes. • Add garlic, chermoula spice blend and kale and cook, until fragrant, 1 minute.
• Add passata, the remaining vegetable stock powder and coconut milk, stir to combine then bring to a boil. • Reduce heat to medium-low and simmer until reduced slightly, 5-6 minutes. • Stir through roasted sweet potato and kale until wilted, 1 minute. Season with pepper.
• Divide couscous between bowls. Top with chermoula tomato chickpea and kale stew. • Sprinkle over flaked almonds and chilli flakes (if using) to serve. Enjoy!