Moroccan chickpea stew simmered with diced tomatoes, carrots, zucchini, and dried apricots, then finished with fresh cilantro, parsley, and a squeeze of lemon. Warm spices like cumin, cinnamon, turmeric, and paprika build layers of flavour without heaviness. On the side, fluffy couscous is tossed with sautéed bell peppers, eggplant, and red onion, alongside spicy roasted broccoli seasoned with cayenne and chili flakes. A vibrant, satisfying vegan plate that fits right into a goal-driven week.

Couscous, chickpeas, eggplant, zucchini, diced tomatoes, broccoli, carrots, red bell peppers, green bell peppers, red onion, yellow onion, dried apricots, tomato paste, olive oil, sunflower oil, fresh cilantro, fresh parsley, garlic, ginger paste, lemon juice, apple cider vinegar, paprika, ground cumin, ground cinnamon, turmeric, cayenne pepper, red chili flakes, black pepper, kosher salt.

Sulphites, wheat.