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Chickpea Harissa Stew
Chickpea Harissa Stew

Chickpea Harissa Stew

With Apricots and Pomegranate Seeds

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Tags:
Spicy
Allergens:
Celery
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 tin(s)

Chickpeas

1 sachet(s)

Ras-el-Hanout

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

50 grams

Harissa Paste

80 grams

Gluten Free Couscous

5 grams

Vegetable Stock Paste

(Contains: Celery)

1 bunch(es)

Flat Leaf Parsley

40 grams

Dried Apricots

(Contains: Sulphites)

½ unit(s)

Pomegranate

Not included in your delivery

160 milliliter(s)

Water for the Couscous

1 tbsp

Water

Nutritional information

Energy (kcal)554 kcal
Energy (kJ)2318 kJ
Fat11 g
of which saturates1 g
Carbohydrate92 g
of which sugars28 g
Dietary Fibre14 g
Protein19 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Sieve
•Knife
•Spoon
•Medium Saucepan
•Medium Bowl
•Kettle
•Bowl

Instructions

Prepare
1

Trim the courgette, then quarter it lengthways. Cut the quarters widthways into 2cm pieces. Halve the pepper and discard the core and seeds. Cut into 2cm chunks. Drain and rinse the chickpeas in a sieve.

Fry
2

Heat a large saucepan over medium-high heat with a glug of oil. Add the courgette and pepper and fry until softened, 3-4 mins. Stir regularly. Sprinkle with the ras-el-hanout.

Cook
3

Add the chickpeas, finely chopped tomatoes, harissa paste and water (see ingredients for amount) to the saucepan. If you’d like to, season with salt and pepper. Bring to the boil, then turn the heat down to medium-low, and simmer until the sauce is thickened, 14-16 mins.

Cook the Couscous
4

Boil a half-full kettle. Put the couscous and vegetable stock paste in a medium bowl, and pout in the boiled water (see ingredients for amount). Stir to dissolve the stock, then cover and leave for 8-10 mins.

Prepare the Garnishes
5

Meanwhile, roughly chop the parsley (stalks and all). Cut the dried apricots into small pieces. Cut the pomegranate into quarters. Separate the seeds from the white pith into a bowl. Be careful: pomegranate juice stains.

Serve
6

Fluff up with couscous with a fork, then stir in half of the parsley through. Spoon the couscous into your bowls, then spoon over the harissa stew. Garnish with the apricots, pomegranate seeds and remaining parsley.

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