Chermoula Chickpea, Tomato and Cashew Stew
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Chermoula Chickpea, Tomato and Cashew Stew

Chermoula Chickpea, Tomato and Cashew Stew

with Pepper, Greek Style Cheese and Couscous

This delicious Chermoula Chickpea, Tomato and Cashew Stew has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Rapid
Veggie
Allergens:
Cereals containing gluten
Celery
Nuts
Milk

The quantities provided above are averages only.

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
DifficultyEasy

Ingredients

serving amount

1

Bell Pepper

(May contain Celery)

125

Baby Plum Tomatoes

120

Couscous

(Contains Cereals containing gluten May contain Soya)

20

Vegetable Stock Paste

(Contains Celery)

1

Chickpeas

2

Garlic Clove

30

Tomato Puree

1

Chermoula Spice Mix

30

Cashew Butter

(Contains Nuts May contain Peanut, Nuts)

50

Greek Style Salad Cheese

(Contains Milk)

15

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

240

Boiled Water for the Couscous

1

Sugar for the Sauce

200

Water for the Sauce

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Nutritional information

Energy (kJ)2602 kJ
Energy (kcal)622 kcal
Fat22.4 g
of which saturates6 g
Carbohydrate73.2 g
of which sugars12.8 g
Protein26.6 g
Salt3.41 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Bowl
Cling Film
Sieve
Garlic Press
Large Frying Pan

Instructions

Get Prepped
1

a) Boil a full kettle.

b) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

c) Halve the baby plum tomatoes. 

Get the Couscous on
2

a) Put the couscous in a large bowl. 

b) Pour in the boiled water for the couscous (see pantry for amount).

c) Stir in half the vegetable stock paste, then cover tightly with cling film. 

d) Leave to the side for 10 mins or until ready to serve.

Time to Fry
3

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the pepper and tomatoes. Season with salt and pepper.

c) Cook, stirring occasionally, until softened, 4-5 mins. 

d) Meanwhile, drain and rinse the chickpeas in a sieve. Peel and grate the garlic (or use a garlic press).

Sauce Things Up
4

a) Once the veg has softened, lower the heat.

b) Stir in the tomato puree and garlic. Cook, stirring, for 1 min more.

c) Add the chermoula spice mix, chickpeas, cashew butter, sugar and water for the sauce (see pantry for both amounts) and the remaining vegetable stock paste.

d) Stir together well until the cashew butter is well combined with the sauce.

Cheese Please
5

a) Bring the stew to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

b) While it simmers, crumble the Greek style salad cheese. 

c) Once the stew is ready, remove from the heat and season with salt and pepper. Add a splash more water if it's a little thick.

Finish and Serve
6

a) Fluff up the couscous with a fork and share between your bowls.

b) Spoon over your chickpea, tomato and cashew stew.

c) Sprinkle over the cheese and flaked almonds to finish. 

Enjoy!