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Spinach and Chickpea Moroccan Style Stew

Spinach and Chickpea Moroccan Style Stew

with Baharat, Parsley and Couscous

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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:RapidVeggie
Allergens:SulphitesCereals containing glutenCeleryMilk

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

40 grams

Dried Apricots

(ContainsSulphites)

2 unit(s)

Garlic Clove

1 pack(s)

Chickpeas

120 grams

Couscous

(ContainsCereals containing gluten)

20 grams

Vegetable Stock Paste

(ContainsCelery)

100 grams

Tagine Paste

1 pack(s)

Tomato Passata

1 pot(s)

Baharat

100 grams

Baby Spinach

1 bunch(es)

Flat Leaf Parsley

100 grams

Greek Style Salad Cheese

(ContainsMilk)

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

240 milliliter(s)

Water for the Couscous

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2991 kJ
Energy (kcal)715 kcal
Fat23.0 g
of which saturates10.0 g
Carbohydrate89 g
of which sugars24.0 g
Protein30 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Cutting board
Knife
Garlic Press
Colander
Saucepan
Lid
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. Peel and grate the garlic (or use a garlic press).
d) 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 paste.
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 min.

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.

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.

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!