Creamy Harissa Chickpea Stew
over fragrant couscous with cranberries, almonds & mint- Gluten
- Tarwe
- Amandelnoten
- Noten
- Selderij
- May contain traces of allergens
- Mosterd
- Soja
- Lupine
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Haver
- Pinda's
- Noten
- Sesamzaad
- Spelt
- Rogge
- Tarwe
- Zwaveldioxide en sulfiet
- Pecannoten
- Walnoten
- Cashewnoten
- Paranoten
- Macadamianoten
- Amandelnoten
- Hazelnoten
- Pistachenoten
This recipe provides 303g vegetables per portion.
Ingredients
1 piece
Onion
½ piece
Garlic
5 g
Fresh mint
(May be present: Selderij)
½ piece
Bell pepper
75 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
Peruvian-style spice mix
½
Tomato paste
½ pack
Chickpeas
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Selderij, Mosterd, Soja, Lupine, Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Haver, Pinda's, Noten, Sesamzaad, Spelt, Rogge, Tarwe, Zwaveldioxide en sulfiet)
100 g
Spinach
90 milliliters
Coconut milk
15 g
Harissa
10 g
Dried cranberries
(May be present: Pinda's, Noten, Sesamzaad, Pecannoten, Walnoten, Cashewnoten, Paranoten, Macadamianoten, Amandelnoten, Hazelnoten, Pistachenoten)
Not included in your delivery
125 milliliters
Water
0.38 piece
Low sodium vegetable stock cube
¾ tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a saucepan and crumble in a third of the stock cube (see pantry for amounts).
- Remove from the heat and add the couscous. Allow to soak for 10 minutes, covered, then fluff through the grains with a fork.
- Chop the onion and crush or mince the garlic. Cut the bell pepper into thin strips. Finely chop the mint leaves.
- Drain the chickpeas and reserve the aquafaba.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic, bell pepper, Middle Eastern-style spices and Peruvian-style spices with half of the tomato paste for 5 - 6 minutes.
- Add the chickpeas, the spinach, the coconut milk and 30ml aquafaba per person, then crumble in the rest of the stock cube.
- Allow the spinach to wilt and reduce, then stir in the harissa and season to taste with salt and pepper.
- In the meantime, heat a clean frying pan over high heat and toast the almonds for 1 - 2 minutes or until golden-brown. Remove from the pan and set aside.
- Heat a light drizzle of olive oil in the same pan over medium-high heat. Fry the onion with the rest of the tomato paste for 3 - 4 minutes.
- Deglaze with the balsamic vinegar, then remove from the pan and set aside.
- To the couscous, add the onion, the cranberries and three-quarters of the mint. Mix well to combine.
- Serve the couscous on deep plates and top with the chickpea stew.
- Garnish with the toasted almonds and the rest of the mint.
