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Persian-Inspired Chickpea Veggie Stew
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Persian-Inspired Chickpea Veggie Stew

Persian-Inspired Chickpea 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!

Tags:
Optional Spice
Veggie
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

370 mL

Chickpeas

2 unit

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

1 unit

Zucchini

1 tbsp

Garlic Puree

1 unit

Crushed Tomatoes with Garlic and Onion

½ unit

Yellow Onion

2 unit

Vegetable Broth Concentrate

1 tbsp

Chili-Garlic Sauce

Not included in your delivery

2 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat36 g
Saturated Fat7 g
Carbohydrate123 g
Sugar32 g
Dietary Fiber20 g
Protein26 g
Cholesterol15 mg
Sodium2640 mg
Trans Fat0.4 g
Potassium2450 mg
Calcium300 mg
Iron9 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
Strainer
Baking Sheet
Measuring Spoons
Measuring Cups
Silicone Brush
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 1/2-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-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 (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
3

Meanwhile, add 1 tbsp (2 tbsp) butter to the same pot (from step 1), then 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
4

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
5

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
6

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.