Persian-Inspired Chickpea and Chicken Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Persian-Inspired Chickpea and Chicken Stew

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!

Tags:
Optional Spice
Allergens:
Mustard
•Soy
•Milk
•Wheat
•Almonds

The quantities provided above are averages only.

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Chickpeas

2 unit(s)

Carrot

1 tbsp

Middle Eastern Seasoning

(Contains Mustard May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame)

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

28 g

Almonds, sliced

(Contains Almonds)

3 tbsp

Tzatziki

(Contains Milk)

1 unit(s)

Zucchini

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Yellow Onion

2 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

2 unit(s)

Chicken Breasts

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

sideBannerName

Nutrition Values

Calories1190 kcal
Fat45 g
Saturated Fat10 g
Carbohydrate134 g
Sugar29 g
Dietary Fiber26 g
Protein70 g
Cholesterol145 mg
Sodium2620 mg
Trans Fat0.4 g
Potassium3350 mg
Calcium400 mg
Iron10.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer
•Large Pot
•Baking Sheet
•Measuring Spoons
•Measuring Cups
•Silicone Brush
•Small Bowl

Cooking Steps

Prep and toast almonds
1
  • 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.
Roast carrots
2
  • 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.
Prep and cook chicken
3
  • 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.**
Start stew
4
  • 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. 
Finish stew
5
  • 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.
Toast flatbreads
6
  • 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!)


Finish and serve
7
  • 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.
Modularity Step (under step 2)
8

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.**

Meal right image

Explore Similar Recipes

Meal left image