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

Spinach and Chickpea Moroccan Style Stew

with Greek Style Salad Cheese and Mint 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

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
DifficultyMedium

Ingredients

serving amount

40

Dried Apricots

(Contains Sulphites)

3

Garlic Clove

1

Chickpeas

120

Couscous

(Contains Cereals containing gluten May contain 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

50

Water for the Sauce

1

Sugar for the Sauce

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Nutritional information

Energy (kcal)669 kcal
Energy (kJ)2797 kJ
Fat22.9 g
of which saturates9.8 g
Carbohydrate84 g
of which sugars21.8 g
Protein27.9 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Kettle
Medium Saucepan
Lid
Grill Pan

Instructions

Get Prepped
1

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.

Cook the Couscous
2

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.

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 ras el hanout, tagine paste, chopped apricots and remaining garlic. Cook, stirring, for 30 secs.

Simmer the Sauce
4

a) Stir the passata, water and sugar for the sauce (see ingredients for both amounts) and remaining veg stock paste 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.

Finish the Prep
5

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.

Serve
6

a) Taste the stew and add salt and pepper if needed. 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.
c) Scatter over the Greek style salad cheese to finish. Enjoy!