Persian Beef-Chickpea Stew
with Bulgur- Milk
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Gluten
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Ground beef • Red onion • Spinach • Bulgur wheat (wheat) (durum wheat semolina) • Roma tomato • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Garlic.
Ingredients
250 g
Ground Beef
1 unit(s)
Beef Broth Concentrate
16 g
Shawarma Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
½ unit(s)
Red Onion
2 unit(s)
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
113 g
Baby Spinach
1 unit(s)
Tomato
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, strain chickpeas.
- Peel and cut half the onion into 1/2-inch pieces (use whole onion for 4 servings).
- Peel, then mince or grate garlic.
- Cut tomato into 1/4-inch pieces.
- Roughly chop spinach.
- In a large pot, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add onions. Cook for 2-3 min, stirring occasionally, until tender. Season with salt and pepper.
- Add beef to the pot. Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add Shawarma Spice Blend and garlic. Cook for 30 sec, stirring often, until fragrant. Season with salt and pepper.
- Add chickpeas, broth concentrate and 1 cup (2 cups) water. Cook for 3-5 min, stirring occasionally, until thickened slightly.
- Add half the spinach, then remove the pan from heat. Stir for 1 min, until spinach wilts.
- Season with salt and pepper.
- Meanwhile, to a small bowl, add tomatoes. Season with salt and pepper, then toss to coat.
- Add feta, then toss to combine.
- Fluff bulgur with a fork. Stir in remaining spinach until wilted.
- Divide bulgur between bowls.
- Top with beef stew.
- Top with tomato-feta mixture.
