Chickpea Harissa Stew

Name: Chickpea Harissa Stew with Apricots and Pomegranate Seeds
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 unit(s) Courgette**; 1 unit(s) Bell Pepper**; 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; 1 bunch(es) Flat Leaf Parsley**; 40 grams Dried Apricots; ½ unit(s) Pomegranate; 160 milliliter(s) Water for the Couscous; 1 tbsp Water

with Apricots and Pomegranate Seeds

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When creating plant-based recipes, we naturally look to the tagines and stews of Morocco for inspiration. Our stew plays with the contrast of sweet apricot and pomegranate against earthy chickpeas, in a smoky spicy harissa sauce. A substantial, meaty-but-not-meaty feeling dish that packs in a lot of veg, it’s served on fluffy couscous with a scattering of parsley to bring it all together.

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**

1 unit(s)

Bell Pepper**

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

1 bunch(es)

Flat Leaf Parsley**

40 grams

Dried Apricots

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 Fiber14 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

•Measuring Cups

•Medium Bowl

•Kettle

•Bowl

Instructions

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.

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

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 then reduce the heat to medium-low and simmer until the sauce is thickened, 14-16 mins.

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

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

Fluff up the couscous with a fork, then stir in half the parsley. Taste the stew and, if you’d like to, season with salt and pepper. Divide the couscous between the bowls, then spoon over the harissa stew. Garnish with the apricots, pomegranate seeds and remaining parsley.