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Braised Chickpea Bowl

Braised Chickpea Bowl

with Feta and Lemon-Garlic Toum

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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:VeggieQuick
Allergens:Wheat/BléMilk/LaitEgg/OeufMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Chickpeas

¾ cup

Freekeh

(ContainsWheat/Blé)

1 tbsp

Indian Spice Blend

56 g

Onion, chopped

6 g

Garlic

160 g

Sweet Bell Pepper

100 g

Feta Cheese

(ContainsMilk/Lait)

2 unit

Vegetable Broth Concentrate

2 tbsp

Tomato Sauce

113 g

Baby Spinach

1 unit

Lemon

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Calories820 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate101 g
Sugar11 g
Dietary Fiber26 g
Protein31 g
Cholesterol20 mg
Sodium1630 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Strainer
Zester
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.