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Persian-Inspired Chickpea, Carrot and Chicken Stew
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Persian-Inspired Chickpea, Carrot and Chicken Stew

Persian-Inspired Chickpea, Carrot and Chicken Stew

with Toasted Garlic Flatbread

Tender Middle Eastern-spiced carrots are the star of this warming tomato-based stew. Toasted almonds and a spicy chili-garlic sauce are the perfect toppers for this crave-worthy dinner!

Tags:
Optional Spice
Allergens:
Mustard
Milk
Soy
Wheat
Almonds/Amandes

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Carrot

1 tbsp

Middle Eastern Spice Blend

(Contains Mustard)

2 unit

Flatbread

(Contains Milk, Soy, Wheat)

28 g

Almonds, sliced

(Contains Almonds/Amandes)

7 g

Parsley

398 mL

Chickpeas

56 g

Baby Spinach

1 tbsp

Garlic Puree

200 mL

Crushed Tomatoes

56 g

Yellow Onion

2 unit

Vegetable Broth Concentrate

1 tbsp

Chili-Garlic Sauce

2 unit

Chicken Breasts

Not included in your delivery

2.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1086 kcal
Fat40 g
Saturated Fat9 g
Carbohydrate121 g
Sugar22 g
Dietary Fiber19 g
Protein65 g
Cholesterol140 mg
Sodium2300 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

Large Pot
Peeler
Baking Sheet
Measuring Spoons
Silicone Brush
Tongs
Small Bowl

Instructions

Prep and toast almonds
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then halve carrots lengthwise, then cut into 1-inch half moons. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Roughly chop spinach. Roughly chop parsley. Heat a large pot over medium-high 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
2

Meanwhile, add carrots, 1 tbsp oil and 1/2 tbsp Middle Eastern Seasoning (dbl both for 4 ppl) to on 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
3

Meanwhile, add 1 tbsp butter (dbl for 4 ppl) to the same pot, then swirl the pot until melted, 30 sec. Add onions. Cook, stirring often, until golden-brown, 3-4 min. Season with salt and pepper. Add remaining Middle Eastern Seasoning (dbl for 4 ppl) and half the garlic puree. Cook, stirring often, until fragrant, 30 sec.

Finish stew
4

Add crushed tomatoes, broth concentrate and chickpeas with their liquid. 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. Add spinach. Stir until wilted, 1-2 min. Season with salt and pepper, to taste.

Toast flatbreads
5

Meanwhile, stir together 1 tbsp oil (dbl for 4 ppl) and remaining garlic puree in a small bowl. Set aside. Arrange flatbreads on another unlined baking sheet. Toast in top of the oven, until crispy, 1-2 min. Using tongs, carefully flip flatbreads. Brush garlic-oil over flatbreads, then season with salt and pepper. Return to the oven until crispy, 2-3 min.

Finish and serve
6

Thinly slice chicken. 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 and remaining parsley. Serve flatbread alongside.