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Spinach and Chickpea Moroccan Style Stew

Spinach and Chickpea Moroccan Style Stew

with Toasted Almonds and Couscous

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Tags:Plant-basedRapid
Allergens:SulphitesCereals containing glutenCeleryNuts

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 bag(s)

Dried Apricots

(ContainsSulphites)

2 unit(s)

Garlic Clove

1 pack(s)

Chickpeas

120 grams

Couscous

(ContainsCereals containing gluten)

2 sachet

Vegetable Stock Powder

(ContainsCelery)

15 grams

Flaked Almonds

(ContainsNuts)

1 sachet

Tagine Paste

1 pack(s)

Tomato Passata

100 bag(s)

Baby Spinach

1 bunch(es)

Flat Leaf Parsley

Not included in your delivery

240 milliliter(s)

Water for the Couscous

50 milliliter(s)

Water

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2644 kJ
Energy (kcal)632 kcal
Fat16.0 g
of which saturates2.0 g
Carbohydrate93 g
of which sugars26.0 g
Protein24 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Colander
Kettle
Saucepan
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) Heat a large frying pan on medium high heat (no oil). Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Remove from the pan to a bowl.b) Pop your pan back on medium high heat and add drizzle of oil.c) Once hot, add the onion and cook until softened, 4-5 mins. Stir occasionally.d) 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.TIP: Add a splash of water if you feel it needs it.

5

While the stew cooks, roughly chop the parsley (stalks and all).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.

6

a) 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.b) Serve the couscous in bowls, spoon the stew on top and finish with the flaked almonds and remaining parsley.c) Enjoy!