Warming, slightly spicy, mixed with a tonne of feta - this spinach and chickpea stew is bloody fine!
We've adapted another of Hello Fresh's recipes to make it a bit easier on the waistline and the pocket. This spinach and chickpea moroccan style stew combines a few of our most favourite things and is so rich, you'll love it. If you want to give Hello Fresh a go you can use this magic link to get £20 off, and also send £20 our way n'all. Cheers!
By the way, we ain't on a kickback from Hello Fresh, but until we're out of Chubby Towers Adjacent, it's all we have!
Ingredients
2 onions, thinly sliced
4 cloves garlic, minced
10 dried apricots, roughly chopped (4 syns)
2 tins chickpeas, drained and rinsed
240g couscous
500ml passata
500g baby spinach
160g reduced fat feta cheese (HEA x4)
1 chicken stock cube
1 tsp smoked paprika
2 tsp tomato purée
1/2 tsp dried chilli flakes
1 tsp lemon juice
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 bunch flat leaf parsley, roughly chopped
Instructions
crumble half of the stock cube over the couscous and pour over 480ml of boiling water, and stir well
cover and set aside
spray a large frying pan with a little oil and place over a medium-high heat
add the onion to the pan and cook for 4-5 minutes, until softened
add the garlic, paprika, tomato puree, chilli flakes, lemon juice, cumin, coriander, pepper and cinnamon to the pan along with the dried apricots and cook for one minute
stir in the passata and 100ml of water along with the remaining half of the stock cube and bring to a simmer
add the chickpeas to the pan and continue to simmer for another 4-5 minutes
stir in the baby spinach in handfuls and cook until fully wilted
fluff up the couscous and add half of the parsley
serve the couscous in bowls and top with the stew, crumbled feta and the remaining parsley
Notes
Recipe
the original recipe uses 'tagine paste' which we've never come across in the supermarket, but the spices in this are almost identical. If you can find tagine paste however feel free to use that instead - you'll need about 2 tbsp
if you aren't a fan of feta a bit of natural yoghurt with a bit of salt added will add a nice alternative tang
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