Moroccan chickpeas with brown rice, cavolo nero and harissa

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Tomatoes
Couple
1 tin
Family
2 tins
Chickpeas
Couple
1 tin
Family
2 tins
Brown rice
Couple
1 pack
Family
1 pack
Heirloom carrots
Couple
2
Family
3
Moroccan spice
Couple
1 packet
Family
1 packet
Cavolo nero
Couple
All
Family
All
Parsley*
Couple
Half/All
Family
Half/All
Harissa
Couple
1 pottle
Family
1 pottle

Cavolo nero or black kale or curly kale’s more attractive cousin.

*If you’re on the Wellington or 5 night plan, parsley is a shared ingredient. Use half for each dish.

Instructions

1

Bring a medium saucepan of water to the boil.

 

2

Dice the onion and mince the garlic.

Peel and dice the carrots into 1 cm cubes. Saute the onion for 3 minutes on medium heat, with a pinch of salt. Add the garlic and carrots, cook for another minute, then deglaze with the tinned tomatoes. Add the spice mix, cook for further 10 minutes.

Remove the cavolo nero leaves from the stalk, discard the stalk, thinly slice the leaves.

3

Add the brown rice to the boiling water and cook for approximately 20 to 25 minutes.

Add the cavolo nero to the stew.

4

Drain and rinse the chickpeas and add them to the tomatoes along with the harissa paste. Use a fork to crush a few of the chickpeas. This will help thicken the sauce. Cook on low heat for 10 minutes.

5

Remove the parsley leaves from the stalk, discard the stalks, finely chop the leaves.

Taste and salt or sugar, as needed.

6

Serve the chickpea stew over rice and top with chopped parsley.

Watch out for the cinnamon and star anise!



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