Recipe

Creamy Spiced Chickpea Stew

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Creamy Spiced Chickpea Stew

This week we are going Hungary but not leaving you hungry with this sour cream, butternut, mushroom, and chickpea velvety paprikash with crumbly couscous and fresh scallions.




Ingredients to serve 2

  • 1 tin x Chickpeas - drained and rinsed
  • 125g x Button Mushrooms - quartered
  • 200g x Butternut Chunks - half each chunk
  • ½ x Onion - diced
  • 2 cloves x Garlic - chopped
  • 7.5g x Paprika
  • 10g x Coriander - chopped
  • 150g x Couscous
  • ½ sachet x Vegetable Stock
  • 100ml x Sour Cream
  • 100ml x Cream
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 2 tins x Chickpeas - drained and rinsed
  • 250g x Button Mushrooms - quartered
  • 400g x Butternut Chunks - half each chunk
  • 1 x Onion - diced
  • 4 cloves x Garlic - chopped
  • 15g x Paprika
  • 20g x Coriander - chopped
  • 300g x Couscous
  • 1 sachet x Vegetable Stock
  • 200ml x Sour Cream
  • 200ml x Cream
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a kettle of water to the boil for use in Step 1. Preheat your oven to 220°C.

Washing Instruction

Wash your hands well. Rinse your coriander thoroughly and drain on paper towel. Brush your mushrooms with a soft basting brush.

Gino's Tip

This recipe is based on a Hungarian dish called paprikash a dish derived from the ample use of paprika, a spice commonly used in Hungarian cuisine

Step 1 - Roasted Butternut and Couscous

Toss your butternut chunks in a large mixing bowl with some olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven for 15-18 minutes until tender. In the meanwhile mix your couscous in a medium mixing bowl along with your vegetable stock, a few drizzles of olive oil, and salt and pepper. Just about cover your couscous with boiling water - you want your water to raise up over your couscous. Then clingfilm and allow to stand for 7-8 minutes until swollen and cooked. Be sure to fluff your couscous with a fork and test for seasoning.

Step 2 - Chickpea Paprikash

Heat a large casserole pan over med-high heat, add a drizzling of olive oil then proceed to saute your diced onions and chopped garlic for 4-5 minutes until soft and translucent. Now add your button mushrooms and continue cooking for 3-4 minutes before adding your drained chickpeas and paprika along with half of your coriander. Cook for 2-3 minutes then add your sour cream, cream, and a few splashes of milk. Allow to cook for 4-5 minutes until heated through then taste and season with salt and pepper. Lastly, mix through your roasted butternut once it has cooked.

To Serve

Divide your couscous amongst your servings, top with your chickpea paprikash and remaining coriander.