HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRainbow Chard And Chickpea Moroccan Style Stew
Rainbow Chard and Chickpea Moroccan Style Stew

Rainbow Chard and Chickpea Moroccan Style Stew

with Feta and Couscous

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We love a good Rainbow Chard & Chickpea Stew and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SulphitesCereals containing GlutenCeleryMilk

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 bag(s)

Dried Apricots


2 unit(s)

Garlic Clove

1 pack(s)


120 grams


(ContainsCereals containing Gluten)

2 sachet

Vegetable Stock Powder


1 sachet

Harissa Paste

1 pack(s)

Tomato Passata

1 bunch(es)

Flat Leaf Parsley

1 block(s)

Feta Cheese


1 bag(s)

Rainbow Chard

Not included in your delivery

240 milliliter(s)

Water for the Couscous

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3027 kJ
Energy (kcal)724 kcal
Fat24.0 g
of which saturates10.0 g
Carbohydrate91 g
of which sugars25.0 g
Protein29 g
Salt4.13 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Halve, peel and thinly slice the onion. Roughly chop the apricots. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a colander.


Pour the boiling water for the couscous (see ingredients for amount) into a saucepan and bring back to the boil. When boiling, remove from the heat, stir in the couscous and half the veg stock powder. Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.


Heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the onion and cook until softened, 4-5 mins. Stir occasionally.Stir in the garlic, harissa paste and dried apricots. Cook for 1 minute.


Stir in the passata, water (see ingredients for amount) and remaining stock powder.Season with salt and pepper. Add the chickpeas and simmer until the sauce has thickened slightly, 2-3 mins. Add the rainbow chard in handfuls and stir into the sauce. Cover with a lid and cook until the chard is tender, 3-4 more mins.


While the stew cooks, roughly chop the parsley (stalks and all). Break up the feta into small chunks. Fluff up the couscous with a fork and stir through a drizzle of oil and half the parsley. Taste the couscous and add salt and pepper if you feel it needs it.


Taste the stew and add salt and pepper if you feel it needs it. TIP: Add a splash of water too if you feel it needs loosening up a bit. Serve the couscous in bowls, spoon the stew on top and finish with the feta and remaining parsley. Enjoy!