Spanish stew

Spaniards cannot be rivalled when it comes to stews, and this recipe is no exception.

Ingredients for two people

5 g	vegetable stock
2 tbs	olive oil
1	onion, finely chopped
2	garlic cloves, crushed
1	red capsicum, sliced & chopped
1 tbs	smoked paprika
1 tin	chickpeas, strained & rinsed
1 tin	diced tomatoes
150 g	couscous
1	lemon, zested & juiced
3 tbs	parsley, finely chopped
100 g	feta

Hellofresh recipe

For the stew

Start by dissolving your vegetable stock. For every 5g of stock dissolve into 750ml of boiling water (5g:750ml). Heat the olive oil in a pot over medium-high heat. Add the onion and half the garlic and sauté for 2 minutes. Add the red capsicum and sauté for a further 3 minutes, add the smoked paprika and cook for 1 minute. Add the vegetable stock, chickpeas, and the diced tomatoes and bring  to a boil. Reduce the heat down to a gentle simmer and leave to bubble away for 20 minutes. Remove the stew from the heat.

For the couscous

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so “e.g.” 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork

For the gremolata

Place your parsley leaves, lemon zest, and the remaining garlic on a chopping board and bunch everything together. Chop the parsley, lemon zest, and garlic together very finely until they are well combined.

To serve

Divide the couscous between bowls and spoon over the Spanish stew. Crumble your feta cheese over the top and get stuck in!

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