Persian-Inspired Chickpea and Chicken Tenders Stew
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Persian-Inspired Chickpea and Chicken Tenders Stew

Persian-Inspired Chickpea and Chicken Tenders Stew

with Toasted Garlic Flatbreads

Middle Eastern spice-roasted carrots are the star of this warming tomato-based stew. Hearty chicken, toasted almonds and a spicy chili-garlic sauce are the perfect toppers for this crave-worthy dinner!

Optional Spice

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

Preparation Time35 minutes
Cooking Time


serving amount

1 unit(s)


2 unit(s)


1 tbsp

Middle Eastern Spice Blend

(Contains Mustard)

2 unit(s)


(Contains Milk, Soy, Wheat)

28 g

Almonds, sliced

(Contains Almonds)

7 g


1 unit(s)


1 tbsp

Garlic Puree

1 unit(s)

Crushed Tomatoes with Garlic and Onion

½ unit(s)

Yellow Onion

2 unit(s)

Vegetable Broth Concentrate

1 tbsp

Chili-Garlic Sauce

310 g

Chicken Breast Tenders

Not included in your delivery

2 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp



Nutrition Values

Calories1110 kcal
Fat42 g
Saturated Fat9 g
Carbohydrate127 g
Sugar32 g
Dietary Fiber21 g
Protein63 g
Cholesterol130 mg
Sodium2650 mg
Trans Fat0.4 g
Potassium2700 mg
Calcium300 mg
Iron10 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.


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


Prep and toast almonds

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. Roughly chop parsley.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 to a plate.

Roast carrots

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.

Start stew

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

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

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

Quarter flatbreads.Stir roasted carrots, chicken and half the parsley into stew. Divide stew between bowls. Drizzle chili-garlic sauce over top, if desired.Sprinkle with toasted almonds and remaining parsley. Serve flatbreads alongside.