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Braised Chickpea Bowl
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Braised Chickpea Bowl

Braised Chickpea Bowl

with Feta and Lemon-Garlic Toum

Protein-packed chickpeas get a flavour boost from warm Indian Spices in this hearty and fragrant stew. You'll want to scoop up every last bit of this veggie-filled wonder!

Tags:
Veggie
Quick
Allergens:
Gluten
Milk
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

370 mL

Chickpeas

¾ cup

Freekeh

(Contains Gluten)

1 tbsp

Indian Spice Blend

56 g

Onion, chopped

6 g

Garlic

160 g

Sweet Bell Pepper

100 g

Feta Cheese

(Contains Milk)

2 unit

Vegetable Broth Concentrate

2 tbsp

Tomato Sauce

113 g

Baby Spinach

1 unit

Lemon

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories820 kcal
Energy (kJ)3431 kJ
Fat34 g
Saturated Fat5 g
Carbohydrate101 g
Sugar11 g
Dietary Fiber26 g
Protein31 g
Cholesterol20 mg
Sodium1630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Strainer
Zester
Large Non-Stick Pan
Measuring Spoons
Small Bowl

Instructions

COOK FREEKEH
1

Before starting, wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Combine freekeh, 1 broth concentrate (2 for 4 ppl) and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat, then reduce heat to low. Simmer, still covered, until freekeh is tender and liquid is absorbed, 22-25 min.

PREP
2

While the freekeh cooks, cut the pepper into 1/2-inch cubes. Roughly chop the spinach. Zest, then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate the garlic. Drain and rinse the chickpeas.

Braise chickpeas
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the onions and peppers. Cook, until veggies soften, 3-4 min. Add the chickpeas, Indian Spice Mix, remaining broth concentrate, tomato sauce, 1 cup water (dbl for 4 ppl) and half the garlic. Simmer, until slightly reduced, 6-7 min. Remove from heat. Season with salt and pepper.

Make lemon-garlic toum
4

While the chickpeas braise, mix the mayo, lemon zest, 1 tbsp lemon juice (dbl for 4 ppl) and 1/4 tsp garlic together in a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper. Set aside.

FINISH AND SERVE
5

Stir the spinach into the chickpea braise, until wilted, 1-2 min. Season the freekeh with salt. Divide the freekeh between bowls and top with the chickpea braise. Crumble over the feta. Drizzle the lemon-garlic toum over top.