Animal Aid

Moroccan Chick Pea Stew With Cous Cous

  • 500g (1lb) cous cous - follow cooking instructions on packet
  • 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 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 heat and add the stock, chickpeas and grated ginger. Stir and cover, cook over a low heat for 10 minutes.
  4. Now add the florets of broccoli, beans, tomatoes and baby corn and stir mixture. Cook covered until vegetables are heated through and soft enough for individual taste.
  5. When cooked, garnish with coriander and serve with cous cous.

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