The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Moroccan Chickpea Stew with Brown Rice
A super quick stew for when there's no time to cook. Sizzle roasted peppers with chickpeas, Moroccan spices, passata and sweet dried apricots. Stir through vitamin-dense spinach then spoon over nutty brown rice. Garnish with flaked almonds and you’re done!
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp tagine paste (Water, Sunflower Oil, Onions, Tomato Puree, Coriander Leaf, Parsley, Paprika, Salt, Smoked Paprika, Garlic Puree, Cornflour, Lemon Juice Concentrate, Lemon Zest, Ground Cumin, Ground Coriander)
- 1 roasted yellow pepper
- 80g baby spinach
- 230g chickpeas (Chickpeas, water, salt)
- 100g passata
- 20g flaked almonds (Nuts)
Nutritional Information
Calories: 600
Protein: 18g
Carbs: 54g
Fat: 24g
Ingredients
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 80g baby spinach (use half)
- 1 roasted yellow pepper (use half)
- 40g dried apricots (use half) (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp tagine paste (use half) (Water, Sunflower Oil, Onions, Tomato Puree, Coriander Leaf, Parsley, Paprika, Salt, Smoked Paprika, Garlic Puree, Cornflour, Lemon Juice Concentrate, Lemon Zest, Ground Cumin, Ground Coriander)
- 20g flaked almonds (use half) (Nuts)
- 100g passata (use half)
Nutritional Information
Calories: 600
Protein: 18g
Carbs: 54g
Fat: 24g
Speedy Moroccan Chickpea Stew with Brown Rice
A super quick stew for when there's no time to cook. Sizzle roasted peppers with chickpeas, Moroccan spices, passata and sweet dried apricots. Stir through vitamin-dense spinach then spoon over nutty brown rice. Garnish with flaked almonds and you’re done!
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Cooking Instructions
- Roughly chop the pepper into 2cm chunks. Heat a medium frying pan with 1/2 tbsp oil on medium-high heat. Add the pepper and cook for 2 mins. Drain and rinse the chickpeas then add to the pan.
- Add the tagine paste, passata and half the apricots to the pan and mix. Season with sea salt and black pepper. Cover with a lid and simmer for 8-10 mins, until thickened slightly. In the final 1-2 mins of cooking, add the spinach and stir to wilt.
- Meanwhile, heat another medium frying pan on medium-high heat. Add the rice and break it up with a spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with sea salt and black pepper and stir in the remaining apricots.
- Serve the rice with the chickpea and spinach stew. Garnish with the almonds.
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