Persian-Inspired Chickpea, Shrimp and Veggie Stew
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Persian-Inspired Chickpea, Shrimp and Veggie Stew

Persian-Inspired Chickpea, Shrimp and Veggie Stew

with Toasted Garlic Flatbreads

Middle Eastern spice-roasted 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!

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 Time10 minutes


serving amount

1 unit


2 unit


1 tbsp

Middle Eastern Seasoning

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

2 unit


(Contains Soy, Milk, Wheat May contain Soy)

28 g

Almonds, sliced

(Contains Almonds)

7 g


1 unit


1 tbsp

Garlic Puree

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

1 unit

Crushed Tomatoes with Garlic and Onion

1 unit

Yellow Onion

2 unit

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)

285 g


(Contains Shrimp)

Not included in your delivery

¼ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


2 tbsp



Nutrition Values

Calories1040 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate134 g
Sugar28 g
Dietary Fiber26 g
Protein52 g
Cholesterol195 mg
Sodium3270 mg
Trans Fat0.4 g
Potassium2850 mg
Calcium450 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
Measuring Cups
Baking Sheet
Measuring Spoons
Silicone Brush
Small Bowl


Prep and toast almonds
  • 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.
  • Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • Arrange shrimp and 1 tbsp (2 tbsp) oil on an unlined baking sheet. Season with salt and pepper, then toss to combine. 
  • Roast in the bottom of the oven, until shrimp just turn pink, 5-6 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.
  • Stir shrimp into stew.
  • 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.
  • Arrange flatbreads on another unlined baking sheet.
  • Brush garlic oil over flatbreads, then season with salt and pepper.
  • Toast in the top 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 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.
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