Protein-packed chickpeas get a flavour boost from warm Indian-style spices in this hearty and fragrant stew. You'll want to scoop up every last bite of this veggie-filled wonder!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Blend
Sweet Bell Pepper
Feta Cheese, block(ContainsMilk)
Vegetable Broth Concentrate
Tomato Sauce Base
Mild Curry Paste
Before starting, wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add 1/2 cup water, 1/2 tsp salt (dbl both for 4 ppl) and half the broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Season with salt, then fluff with a fork.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop spinach. Zest, then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate garlic. Drain, then rinse chickpeas.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, zucchini and peppers. Cook, stirring occasionally, until veggies soften, 3-4 min. Reduce heat to medium. Add chickpeas, curry paste, tomato sauce base, 1/2 tbsp Indian Spice Mix, 3/4 cup water (dbl both for 4 ppl), remaining broth concentrate and half the garlic. Simmer, stirring occasionally, until liquid reduces slightly, 6-7 min. Remove the pan from heat. Season with salt and pepper, to taste.
Meanwhile, add mayo, lemon zest, 1/2 tbsp lemon juice (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Add spinach to the pan with braised chickpeas. Stir until wilted, 1-2 min. Divide bulgur between bowls, then top with braised chickpeas. Crumble feta over chickpeas. Dollop lemon-garlic toum on top.