Spinach and Chickpea Moroccan Style Stew
with Ras el Hanout and Mint Couscous
- Sulphites
- Cereals containing gluten
- Celery
- Milk
- Soya
- May contain traces of allergens
Our Spinach and Chickpea Moroccan Style Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
40
Dried Apricots
(Contains: Sulphites)
3
Garlic Clove
1
Chickpeas
120
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
20
Vegetable Stock Paste
(Contains: Celery)
1
Ras-el-Hanout
100
Tagine Paste
1
Tomato Passata
40
Baby Spinach
1
Mint
100
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
240
Water for the Couscous
1
Sugar for the Sauce
50
Water for the Sauce
Utensils
Instructions
a) Fill and boil your kettle.
b) Roughly chop the apricots.
c) Peel and grate the garlic (or use a garlic press).
d) Drain and rinse the chickpeas in a sieve.
a) Heat a drizzle of oil in a medium saucepan on medium heat. Add half the garlic and stir-fry for 30 secs.
b) Pour the boiling water for the couscous (see ingredients for amount) into the pan and bring back to the boil.
c) When boiling, remove from the heat and stir in the couscous and half the veg stock paste.
d) Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the ras el hanout, tagine paste, chopped apricots and remaining garlic. Cook, stirring, for 30 secs.
a) Stir the remaining veg stock paste, passata, sugar and water for the sauce (see ingredients for both amounts) into the pan. Season with salt and pepper.
b) Add the chickpeas and simmer until the sauce has thickened slightly, 4-5 mins.
c) Stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.
a) While the stew cooks, roughly chop the mint (stalks and all).
b) Crumble the Greek style salad cheese into small pieces.
c) When ready, fluff up the couscous with a fork and stir through the mint.
d) Taste the couscous and add salt and pepper if needed.
a) Taste the stew and add salt and pepper if needed. Add a splash of water if you feel it needs it.
b) Serve the couscous in bowls and spoon the stew on top.
c) Scatter over the Greek style salad cheese to finish. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, spicy flavours, though some found it too intense; consider adjusting spices to taste.
- Ease of prep: Quick and simple to prepare, though a few found juggling multiple elements challenging.
- Suggestions: Consider adding extra vegetables or swapping chickpeas for turkey mince to suit preferences.
- Next-day meals: Some found it even better cold the next day for lunch.
- Texture: Try cooking the stew longer for improved consistency; remove mint stems to avoid woodiness.
- Pairings: Experiment with plain couscous or rice to balance intense flavours; a fruity chutney could complement well.
