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Spinach and Chickpea Moroccan Style Stew

Spinach and Chickpea Moroccan Style Stew

with Feta and Couscous

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Looking for a quick and tasty midweek dinner option? Try cooking up our Spinach & Chickpea Moroccan Style Stew in just 20 minutes for a delicious and speedy meal.

Tags:RapidSpicyVeggie
Allergens:SulphitesGlutenCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

40 grams

Dried Apricots

(ContainsSulphites)

2 unit(s)

Garlic Clove

1 pack(s)

Chickpeas

120 grams

Couscous

(ContainsGluten)

2 sachet

Vegetable Stock Powder

(ContainsCelery)

1 pack(s)

Tomato Passata

100 grams

Baby Spinach

1 bunch(es)

Flat Leaf Parsley

100 grams

Feta Cheese

(ContainsMilk)

Not included in your delivery

240 milliliter(s)

Water for the Couscous

100 grams

Tagine Paste

50 milliliter(s)

Water

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3050 kJ
Energy (kcal)729 kcal
Fat24.0 g
of which saturates10.0 g
Carbohydrate92 g
of which sugars25.0 g
Protein30 g
Salt3.94 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Kettle
Knife
Saucepan
Spoon
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Fill and boil your kettle.b) Halve, peel and thinly slice the onion.c) Roughly chop the apricots.d) Peel and grate the garlic (or use a garlic press).e) Drain and rinse the chickpeas in a colander.

2

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

3

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

4

a) Stir in the passata, water (see ingredients for amount) and remaining stock powder.b) Season with salt and pepper and add the sugar (see ingredients for amount).c) Add the chickpeas and simmer until the sauce has thickened slightly, 4-5 mins.d) Stir in the spinach in handfuls and cook until wilted and piping hot, 2-3 mins.

5

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

6

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