Spicy Chickpea and Peanut Stew

Nutrition per serve

Ingredients

• 2pcs tomato
• 2clov garlic
• 380g chickpeas
• 20g chipotle in adobo sauce
• 40g peanut butter
• 50g tomato paste
• 50g baby spinach leaves
• 150g couscous
• 20g roasted peanuts
• 15ml olive oil
• 5ml sugar
• 200ml boiling water

Method

1. Step 1 — Prep ingredients
   Coarsely chop the tomatoes. Crush or finely chop 2 garlic cloves. Drain and rinse the chickpeas.
2. Step 2 — Start stew
   Heat a drizzle of olive oil in a medium deep frypan over medium-high heat. Cook the tomato and garlic, stirring, for 2-3 mins until softened. Add the chickpeas, chipotle, peanut butter, tomato paste and 1 tsp sugar and cook, stirring, for 2 mins or until fragrant.
3. Step 3 — Simmer stew
   Add 125ml (½ cup) water to the chickpea mixture and bring to the boil. Reduce the heat to medium and cook for 5 mins or until slightly thickened. Add the spinach and stir until wilted. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Soak couscous
   Meanwhile, put the couscous in a large heatproof bowl, add a drizzle of olive oil (see Kitchen hack), pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Season generously with salt and pepper, then fluff with a fork.
5. Step 5 — Serve up
   Divide the couscous and chickpea stew among bowls. Scatter over the peanuts and enjoy!
6. Step 6 — Kitchen hack
   Adding a little oil to the couscous when soaking adds flavour and helps separate the grains, making the couscous nice and light once you have fluffed it with a fork.

Allergens

Peanut, Gluten, Wheat