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

Spinach and Chickpea Moroccan Style Stew

with Toasted Almonds and Couscous

.

Tags:
Plant-based
•Rapid
Allergens:
Cereals containing gluten
•Nuts

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

100

Tagine Paste

1

Onion

40

Dried Apricots

2

Garlic Clove

1

Chickpeas

120

Couscous

(Contains Cereals containing gluten May contain Soya)

2

Vegetable Stock Powder

15

Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

1

Tomato Passata

100

Baby Spinach

1

Flat Leaf Parsley

Not included in your delivery

1

Sugar

Water

240

Water for the Couscous

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Nutritional information

Energy (kcal)632 kcal
Energy (kJ)2644 kJ
Fat16 g
of which saturates2 g
Carbohydrate93 g
of which sugars26 g
Protein24 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Kettle
•Colander
•Knife
•Medium Saucepan
•Grill Pan
•Bowl

Instructions

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) 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.

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.TIP: Add a splash of water if you feel it needs it.

Finish the Prep
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.

Finish and Serve
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!