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Savoury Braised Chickpeas

Savoury Braised Chickpeas

with Feta and Lemon-Garlic Toum

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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.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

370 mL


½ cup

Bulgur Wheat


½ tbsp

Indian Spice Blend

56 g

Yellow Onion

2 unit

Garlic, cloves

160 g

Sweet Bell Pepper

100 g

Feta Cheese, block


2 unit

Vegetable Broth Concentrate

2 tbsp

Tomato Sauce Base

56 g

Baby Spinach

½ unit


2 tbsp


(ContainsEgg, Mustard)

200 g


2 tbsp

Mild Curry Paste

Not included in your delivery

1 tbsp


0.63 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories710 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate75 g
Sugar12 g
Dietary Fiber12 g
Protein23 g
Cholesterol52 mg
Sodium2010 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.