Moroccan chickpea stew with couscous

Serves 4

  • 250g cous cous
  • 1x 410g (16oz) tin chickpeas – drained and rinsed
  • 1 large red onion – finely chopped
  • 1 head of broccoli – cut into small florets
  • 75g (3oz) cherry tomatoes – cut in half
  • 75g (3oz) fresh french beans – cut in half
  • 75g (3oz) baby corn
  • Fresh chillies, to taste – chopped finely
  • 3 cloves garlic – peeled and crushed
  • 2.5cm (1in) piece fresh ginger – grated
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp olive oil
  • 1 veggie stock cube dissolved in 500ml (1pt) boiling water
  • Handful fresh coriander – roughly chopped


  1. In a large wok or saucepan heat the oil and cook the onion for 2 minutes.
  2. Add the cumin, coriander, garlic and chilli. Stir over a medium heat for 2-3 minutes; make sure it does not burn.
  3. Turn down the heat and add the stock, chickpeas and grated ginger. Stir, cover and cook over a low heat for 10 minutes.
  4. Now add the broccoli, beans, tomatoes and baby corn and stir the mixture. Cook covered until vegetables are heated through and soft enough for individual taste.
  5. Cook the cous cous as directed on the packet.
  6. Serve garnished with coriander.