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Spinach and Chickpea Moroccan Style Stew
Spinach and Chickpea Moroccan Style Stew

Spinach and Chickpea Moroccan Style Stew

with Feta and Couscous

Mimi Morley
Mimi MorleyPublished on December 14, 2020

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:
Rapid
Veggie
Spicy
Allergens:
Cereals containing gluten

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.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

100

Tagine Paste

100

Baby Spinach

100

Feta Cheese

1

Onion

1

Tomato Passata

1

Chickpeas

2

Garlic Clove**

1

Flat Leaf Parsley

40

Dried Apricots

120

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

2

Vegetable Stock Powder

Not included in your delivery

1

Sugar

Water

240

Water for the Couscous

Nutritional information

Energy (kcal)729 kcal
Energy (kJ)3050 kJ
Fat24 g
of which saturates10 g
Carbohydrate92 g
of which sugars25 g
Protein30 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Kettle
Knife
Spoon
Medium Saucepan
Grill Pan
Bowl

Cooking Instructions and Tips

Get Prepped
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.

Cook the Couscous
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.

Start the Stew
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.

Simmer
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.

Finish the Prep
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.

Finish and Serve
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!

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