0
Language

Chickpea & Spinach Stew with Couscous

Antioxidants are compounds that inhibit oxidation, a process that leads to cellular damage and contributes to diseases like cancer, diabetes and heart disease. Onions are an excellent source of antioxidants. In fact, they contain over 25 different varieties of flavonoid antioxidants

    This combination does not exist.


    Couscous 75.0 grams

    Couscous

    Peeled Tomatoes 35.0 grams

    Peeled Tomatoes

    Chickpeas 125.0 grams

    Chickpeas

    White Onion 35.0 grams

    White Onion

    Spinach 65.0 grams

    Spinach

    Garlic 5.0 grams

    Garlic

    Coriander 5.0 grams

    Coriander

    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.