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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

370 mL


¾ cup



1 tbsp

Indian Spice Blend

56 g

Onion, chopped

6 g


160 g

Sweet Bell Pepper

100 g

Feta Cheese


2 unit

Vegetable Broth Concentrate

2 tbsp

Tomato Sauce

113 g

Baby Spinach

1 unit


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1 tbsp


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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.