Persian-Inspired Chickpea and Chicken Stew
with Toasted Garlic Flatbreads
Middle Eastern spice-roasted carrots are the star of this warming tomato-based chicken stew. Toasted almonds and a spicy chili-garlic sauce are the perfect toppers for this crave-worthy dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 piece
Chickpeas
2 piece
Carrot
1 tbsp
Middle Eastern Seasoning
(Contains Mustard May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame)
2 piece
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
28 g
Almonds, sliced
(Contains Almonds)
3 tbsp
Yogurt Sauce
(Contains Milk)
1 piece
Zucchini
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 piece
Crushed Tomatoes with Garlic and Onion
1 piece
Yellow Onion
2 piece
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)
2 piece
Chicken Breasts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- 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 toasted almonds to a plate.
- 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, pat chicken dry with paper towels. Season with salt and pepper.
- Reheat the same pan (from step 3) over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook until golden, 1-2 min per side. Transfer to an unlined baking sheet.
- Bake in the bottom of the oven until cooked through, 12-14 min.**
- 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.
- 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.
- 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!)
If you've opted to add chicken breasts, while carrots roast, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil), then chicken. Cook until golden, 1-2 min per side. Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**
