Moroccan chickpea stew built on a deeply spiced base of cumin, cinnamon, turmeric, and paprika, simmered with diced tomatoes, carrots, and zucchini until tender. Sweet dried apricots fold into the pot near the end, balanced by fresh cilantro, parsley, and a squeeze of lemon. Alongside, fluffy couscous tossed with sautéed bell peppers, eggplant, and red onion rounds out the plate. Spicy roasted broccoli finished with cayenne and chili flakes brings a welcome kick to close every bite.

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, salt.

Sulphites, wheat.