Spinach and Chickpea Moroccan Style Stew
with Baharat 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.
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.
Ingredients
40
Dried Apricots
(Contains Sulphites)
3
Garlic Clove
1
Chickpeas
110
Couscous
(Contains Cereals containing gluten May contain Soya)
20
Vegetable Stock Paste
(Contains Celery)
1
Baharat Spice Mix
100
Tagine Paste
30
Tomato Puree
40
Baby Spinach
100
Greek Style Salad Cheese
(Contains Milk)
1
Mint
Not included in your delivery
220
Water for the Couscous
1
Sugar for the Sauce
175
Water for the Sauce
Nutritional information
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 pantry 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 baharat, tagine paste, chopped apricots and remaining garlic. Cook, stirring, for 30 secs.
a) Stir the remaining veg stock paste, tomato puree, sugar and water for the sauce (see pantry 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 mint couscous in bowls and spoon the spinach and chickpea stew on top.
c) Scatter over the Greek style salad cheese to finish.
Enjoy!
