Crispy Chickpea and Tomato Stew

Crispy Chickpea and Tomato Stew

with Grilled Pesto-Cheese Tortillas

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Roasting chickpeas in the oven gives them a crispy texture and nutty flavor. They’re perfect sprinkled over this herby tomato soup. The best part? The cheesy tortillas for dipping, of course!


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 can


1 box

Tomato Passata

56 g

Onion, chopped

10 g


1 unit

Vegetable Broth Concentrate

2 tbsp

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

4 unit

Flour Tortillas, 6-inch


¼ cup

Mozzarella Cheese, shredded


1 tsp

Roasted Cumin, ground

56 g

Kale, chopped

Not included in your delivery

1 tsp


Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories613 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate73 g
Sugar10 g
Dietary Fiber10 g
Protein21 g
Cholesterol22 mg
Sodium995 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the chickpeas and toast the tortillas). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Drain and rinse the chickpeas. On a baking sheet, toss the chickpeas and cumin with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 28-30 min.


Meanwhile, mince or grate the garlic.


Heat a large pot over medium heat. Add a drizzle of oil, then the onions. Cook until softened, 4-5 min. Add the garlic and cook until fragrant, 1 min. Add the passata, broth concentrate, 2 cups water and 1 tsp sugar. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Simmer until the stew reduces slightly, 15-16 min.


Meanwhile, on another baking sheet, arrange the tortillas and spread the pesto on one half of each tortilla. Sprinkle the cheese over the pesto. Fold the other half of the tortilla over the filling. Bake in the centre of the oven until the cheese melts and the edges of the tortillas are crispy, 3-4 per side.


Add the kale to the soup and stir until wilted, 2-3 min. Season with salt and pepper.


Cut the pesto-cheese tortillas into wedges. Divide the tomato syew between bowls. Sprinkle over as many chickpeas as you like. Serve with the pesto-cheese tortillas.