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Spinach and Chickpea 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

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    Garlic 5.0 grams

    Garlic

    Couscous 75.0 grams

    Couscous

    Chickpeas 125.0 grams

    Chickpeas

    Peeled Tomatoes 35.0 grams

    Peeled Tomatoes

    White Onion 35.0 grams

    White Onion

    Spinach 65.0 grams

    Spinach

    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 25.0 ml

    Vegetable Stock


    • Time : 30.0 mins
    • |
    • Calories: 688.0 kcal
    • |
    • Protein : 34.0 g
    • |
    • Fat : 8.0 g
    • |
    • Carb. : 123.0 g
    : Your Kitchen Essentials
    Utensils: Crock Pot or large Saucepan |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Spinach: chop
    - White Onion: peel and dice
    - Garlic: peel and mince
    - Coriander: chop.
    : Make the Stew
    Heat some oil in a crock pot or large sauce pan. Sauté the garlic and onion until they turn translucent. Then add the Moroccan style spice mix and let it infuse into the oil. Then add the chickpeas, peeled tomatoes and the vegetable stock. Mix well and bring it to a simmer. Let it simmer for about 15 Minutes. Check seasoning.
    Then add the spinach towards the last 5 minutes of cooking.
    : Make the Couscous, Plate and Serve
    Place couscous in a large bowl. Boil around 200ml of water with a pinch of salt. Pour the boiling water over the couscous, cover it and leave for at least 10 minutes. Just before serving fluff up the couscous with a fork.

    Plate and Serve:
    Serve the couscous with the stew garnished with coriander.