V E G E T A R I A N B O X

CHICKPEA with vegetables in sauce and

I N Y O U R B O X D I R E C T I O N S

Chickpea 1. Boil a large jug of water. Place stock cube in a bowl or measuring jug. Once water is boiled, add 2 cups of hot water Spice mix for every stock cube you have and stir to dissolve then set aside. Stock Cube Remove outer layer of and cut into thin half moon slices. Cut carrot into slices. 2. Place in a bowl with spice mix and mix through well. You may need a little oil to make sure the spice mix Onion covers the chickpeas well. Heat a frypan on your cooktop and add a little oil to the pan. Once hot, add chickpeas to the pan Carrot and cook until spice is fragrant. Remove from pan and set aside.

Baby Spinach 3. Add onion to the pan and cook, stirring until semi-transparent. Couscous Add stock to the pan with olives and carrots. Add chickpeas and stir through well. Cover with a lid and simmer gently for 5 minutes. Check for seasoning and adjust if required. Cut lemon into wedges and squeeze a little lemon juice into the pan.

E Q U I P M E N T 4. Re-boil your jug of water. Add couscous to a bowl, measuring the couscous so you know roughly what you have. Once jug is Frypan boiled, add the same amount of water to couscous. eg, 1 cup dish/Lasagna tray water to 1 cup couscous. Cover bowl with glad wrap or a plate and allow couscous to absorb water. Once absorbed, fluff with Chopping board & knife a fork.

5. Plate up with couscous, baby spinach and then tajine. Serve with lemon wedge and enjoy.

Note: some people may have cornflour in place of lemon which P R E P A R A T I O N : 1 0 M I N you can use to thicken sauce if required. C O O K I N G : 3 0 M I N R E A D Y I N : 4 0 M I N