Creamy Courgette and Chickpea Stew with Couscous

Updated: Dec 10, 2019


Total Prep and Cooking Time: 40 minutes

Equipment Needed: Hob

Freezable: Yes - just the stew, not the couscous

Serves: 2


This creamy vegan stew recipe is so delicious and packed with healthy goodness. It's really easy and quick to make, but the end result is a hearty meal that you'll want to keep eating all night. If you have any of the stew leftover, you can freeze it for another day or have it the next day for leftovers.


Ingredients for creamy courgette and chickpea stew with couscous:

  • 2 garlic cloves, pressed

  • 150g of carrots (approximately 2 large carrots)

  • 1 courgette

  • 1 x 400g can of chickpeas, drained

  • 1 x 400g can of chopped tomatoes

  • 1 red onion

  • 300ml of almond milk (you can also sub for any other type of milk)

  • 1 tsp of olive oil (you can also sub for any other type of oil)

  • 2 bay leaves

  • ½ tsp of dried oregano

  • ½ tsp of dried basil

  • 1 tbsp of tomato puree

  • 1 tsp of salt

  • 1 tsp of pepper


For the Couscous:

  • 200g of couscous

  • 250ml of boiling water

  • 1 good quality vegetable stock cube

  • Juice from ½ a lemon

  • ½ tsp of salt

  • ½ tsp of pepper



Method:


1. Firstly, thinly slice your onions and then add to a large pan with your olive oil. Put on the hob and cook on a medium heat.


2. While the onions are cooking, thinly slice your courgette and carrots (If there in good shape, there’s no need to peel them) and add them to the pan, along with your pressed garlic, chopped tomatoes, bay leaves and almond milk. Increase the heat so that the stew begins to boil, as soon as it starts to bubble, reduce to a medium to low heat so that it's nicely simmering.


3. Now add all your remaining ingredients and stir. Cook for around 25-30 minutes or until the carrots are soft.


4. While your stew is cooking, pour your couscous into a bowl and add your lemon juice, salt, pepper and stock cube to it. Then add the boiling water and cover the bowl with a plate so that the couscous can absorb the boiling water, it should take around 5 minutes.


5. Try your carrots in the stew to check if they’re cooked. If they're soft, serve with your couscous and enjoy (if your carrots are still quite hard, cook for a further 5 minutes and then try them again)!



If you made this, I would love to hear from you! Comment below or get in touch on Instagram.

Here at Defying Hangry, we make delicious and easy vegan recipes that take no longer than 30 minutes to cook. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.

39 views