Chickpea & Spinach Stew with Couscous

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    This combination does not exist.

    Couscous 75.0 grams


    Peeled Tomatoes 35.0 grams

    Peeled Tomatoes

    Chickpeas 125.0 grams


    White Onion 35.0 grams

    White Onion

    Spinach 65.0 grams


    Garlic 5.0 grams


    Coriander 5.0 grams


    Moroccan Style Spice Mix by Let's Cook 1.0 grams

    Moroccan Style Spice Mix by Let's Cook

    Vegetable Stock By Let's Cook 25.0 ml

    Vegetable Stock By Let's Cook

    • Time : 30.0 mins
    • |
    • Calories: 688.0 kcal
    • |
    • Protein : 34.0 g
    • |
    • Fat : 8.0 g
    • |
    • Carb. : 123.0 g
    Mise en Place
    Prepare the vegetables as follows:

    Baby Spinach; wash, dry and chop
    White Onion; peel and dice
    Garlic; peel and mince
    Coriander; wash, dry and chop.
    Make the stew
    Heat some oil in a stock pot or large sauce pan. Sauté the garlic and onion until they turn translucent. Then add the spice powders and let them infuse into the oil. Then add the chickpeas, tomatoes and stock. Mix well and bring it to a simmer. Let it simmer for about 15 Minutes.
    Then add the baby spinach towards the last 5 minutes of cooking.
    Make the Couscous
    Put the couscous in a bowl with enough hot water to cover it. Leave it alone for around 10 minutes. Just before serving, fluff it up with a fork.