Persian-Inspired Chickpea and Chicken Stew
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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

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 piece

Chickpeas

2 piece

Carrot

1 tbsp

Middle Eastern Seasoning

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

2 piece

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

28 g

Almonds, sliced

(Contains Almonds)

3 tbsp

Yogurt Sauce

(Contains Milk)

1 piece

Zucchini

1 tbsp

Garlic Puree

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

1 piece

Crushed Tomatoes with Garlic and Onion

1 piece

Yellow Onion

2 piece

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 piece

Chicken Breasts

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Oil*

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Nutrition Values

Calories1200 kcal
Fat45 g
Saturated Fat9 g
Carbohydrate135 g
Sugar33 g
Dietary Fiber25 g
Protein70 g
Cholesterol145 mg
Sodium3100 mg
Trans Fat0.4 g
Potassium3200 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

Instructions

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.
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!)


Modularity Step (under step 2)
7

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.**

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