Persian-Inspired Chickpea and Chicken Stew
with Toasted Garlic Flatbreads
Middle Eastern spice-roasted carrots are the star of this warming tomato-based chicken stew. Toasted almonds and a spicy chili-garlic sauce are the perfect toppers for this crave-worthy dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Chickpeas
2 unit
Carrot
1 tbsp
Middle Eastern Seasoning
2 unit
Flatbread
(Contains Wheat)
28 g
Almonds, sliced
(Contains Tree nuts)
3 tbsp
Yogurt Sauce
(Contains Milk)
1 unit
Zucchini
1 tbsp
Garlic Puree
1 unit
Crushed Tomatoes with Garlic and Onion
½ unit
Yellow Onion
2 unit
Vegetable Broth Concentrate
1 tbsp
Chili-Garlic Sauce
2 unit
Chicken Breasts
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then halve carrots lengthwise, then cut into 1/2-inch half-moons.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces. Drain chickpeas, reserving 1/4 cup (1/2 cup) canning liquid. Discard remaining liquid.Heat a large pot over medium heat. When hot, add almonds to the dry pot. Toast, stirring often, until golden, 3-4 min. (TIP: Keep an eye on almonds so they don't burn!) Transfer toasted almonds to a plate.
Meanwhile, add carrots, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) Middle Eastern Seasoning to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 20-22 min.
Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Reheat the same pan (from step 3) over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer to an unlined baking sheet. Bake in the bottom of the oven until cooked through, 12-14 min.**
Meanwhile, reheat the same pot (from step 1) over medium-high, then add 1 tbsp (2 tbsp) butter. Swirl until melted, 30 sec.Add onions and zucchini. Cook, stirring often, until golden-brown, 3-4 min. Season with salt and pepper.Add remaining Middle Eastern Seasoning and half the garlic puree. Cook, stirring often, until fragrant, 30 sec.
Add crushed tomatoes, broth concentrates, reserved canning liquid and chickpeas. Bring to a boil over high.Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until stew thickens slightly, 6-7 min.Remove from heat.Season with salt and pepper, to taste.
Meanwhile, stir together 1 tbsp (2 tbsp) oil and remaining garlic puree in a small bowl. Brush garlic oil over flatbreads, then season with salt and pepper.Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads, so they don't burn!)
Thinly slice chicken. (TIP: Stir any juices from chicken into the stew!)Quarter flatbreads.Stir roasted carrots and half the parsley into stew. Divide stew between bowls. Drizzle chili-garlic sauce over top, if desired.Top with chicken.Sprinkle with toasted almonds.Drizzle over yogurt sauce.Serve flatbreads alongside.
If you've opted to add chicken breasts, while carrots roast, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil), then chicken. Cook until golden, 1-2 min per side. Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**
