Moroccan Chickpea Stew with Cous Cous

  • 250g cous cous
  • 1x 410g tin chickpeas – drained and rinsed
  • 1 large red onion – finely chopped
  • 1 head of broccoli – cut into small florets
  • 75g cherry tomatoes – cut in half
  • 75g fresh french beans – cut in half
  • 75g baby corn
  • Fresh chillies, to taste – chopped finely
  • 3 garlic cloves – peeled and crushed
  • 2.5cm (1in) piece fresh ginger – peeled and grated
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp olive oil
  • 500ml vegetable stock
  • 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 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. Cook the cous cous as directed on the packet.
  6. Serve garnished with coriander.