Spinach and Chickpea Moroccan Style Stew
with Feta and Couscous
- Cereals containing gluten
- Soya
- May contain traces of allergens
Looking for a quick and tasty midweek dinner option? Try cooking up our Spinach & Chickpea Moroccan Style Stew in just 20 minutes for a delicious and speedy meal.
Ingredients
100
Tagine Paste
100
Baby Spinach
100
Feta Cheese
1
Onion
1
Tomato Passata
1
Chickpeas
2
Garlic Clove
1
Flat Leaf Parsley
40
Dried Apricots
120
Couscous
(Contains: Cereals containing gluten May be present: Soya)
2
Vegetable Stock Powder
Not included in your delivery
1
Sugar
Water
240
Water for the Couscous
Nutrition Values
Utensils
Cooking Steps
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.
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.
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 minute.
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.
a) While the stew cooks, roughly chop the parsley (stalks and all).b) Break up the feta 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 you feel it needs it.
a) Taste the stew and add salt and pepper if you feel it needs it. b) TIP: Add a splash of water too if you feel it needs loosening up a bit.c) Serve the couscous in bowls, spoon the stew on top and finish with the feta and remaining parsley.d) Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The stew delivers warm, well-spiced Moroccan flavours with a pleasing sweet-savoury balance from the apricots and feta. Some find the tomato base quite dominant, so adding a splash of extra water can help round it out.
- Ease of prep: Most find this a genuinely quick and straightforward midweek meal, though it can take a little longer than 20 minutes in practice.
- Suggestions: If the spice level feels too strong, halving the tagine paste or stirring in a dollop of Greek yoghurt or crème fraîche at serving helps balance the heat. To reduce sweetness, consider using either the dried apricots or the sugar, but not necessarily both; a squeeze of lemon through the couscous also adds a fresh lift.
- Next-day meals: The stew reheats well and several people found the flavours even better the following day, making it a great option for packed lunches.
- Portions: Portions are generous and often stretch comfortably to three or four servings, so it is well suited to batch cooking.
