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

Spinach and Chickpea Moroccan Style Stew

with Baharat, Parsley and Couscous

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

Tags:
Rapid
Veggie
Allergens:
Sulphites
Cereals containing gluten
Celery
Milk

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 time
DifficultyMedium

Ingredients

serving amount

1

Onion

40

Dried Apricots

(Contains Sulphites)

2

Garlic Clove

1

Chickpeas

120

Couscous

(Contains Cereals containing gluten May contain Soya)

20

Vegetable Stock Paste

(Contains Celery)

100

Tagine Paste

1

Tomato Passata

1

Baharat

100

Baby Spinach

1

Flat Leaf Parsley

100

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1

Sugar

50

Water for the Sauce

240

Water for the Couscous

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Nutritional information

Energy (kJ)2991 kJ
Energy (kcal)715 kcal
Fat23 g
of which saturates10 g
Carbohydrate89 g
of which sugars24 g
Protein30 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Chopping Board
Knife
Garlic Press
Colander
Medium Saucepan
Lid
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. Peel and grate the garlic (or use a garlic press).
d) 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 paste.
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 min.

Simmer
4

a) Stir in the passata, baharat, water for the sauce (see ingredients for amount) and remaining veg stock paste.
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 Greek style salad cheese 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 needed.

Serve
6

a) Taste the stew and add salt and pepper if needed. TIP: Add a splash of water too if you feel it needs loosening up a bit.
b) Serve the couscous in bowls and spoon the stew on top. Finish with the Greek style salad cheese and remaining parsley scattered over. Enjoy!