Chickpea, Chicken and Eggplant Tagine-Style Stew
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Chickpea, Chicken and Eggplant Tagine-Style Stew

Chickpea, Chicken and Eggplant Tagine-Style Stew

with Raisin-Almond Pilaf

Yes, you can make a tagine-style stew without the traditional clay vessel! In fact, any heavy pot will do. The raisin-almond pilaf adds a lovely, sweet nuttiness that lifts up the other rich flavours!

Allergens:
Almonds
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

370 mL

Chickpeas

1 tbsp

Moroccan Spice Blend

½ piece

Eggplant

1 piece

Sweet Bell Pepper

1 piece

Yellow Onion

4 tbsp

Tomato Sauce Base

2 piece

Garlic, cloves

7 g

Parsley

¾ cup

Basmati Rice

28 g

Sultana Raisins

28 g

Almonds, sliced

(Contains Almonds)

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

2 piece

Chicken Breasts

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

3 tbsp

Oil*

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Nutrition Values

Calories1010 kcal
Fat35 g
Saturated Fat4.5 g
Carbohydrate116 g
Sugar24 g
Dietary Fiber17 g
Protein58 g
Cholesterol125 mg
Sodium1840 mg
Trans Fat0 g
Potassium2150 mg
Calcium200 mg
Iron7 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

Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan

Instructions

Roast veggies
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut half the eggplant (whole eggplant for 4 ppl) into 1-inch pieces. (TIP: Peel eggplant before cutting, if desired.)Core, then cut pepper into 1-inch pieces.Add peppers, eggplant and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the bottom of the oven, stirring halfway through, until veggies soften slightly, 10-12 min.

Cook pilaf
2

Meanwhile, heat a medium pot over medium heat.While the pot heats, peel, then cut onion into 1/4-inch pieces.Peel, then mince or grate garlic.When hot, add 1 tbsp (2 tbsp) oil, then half the onions. Cook, stirring occasionally, until softened slightly, 1-2 min.Add rice and half the garlic. Cook, stirring often, until fragrant, 30 sec. Add half the stock powder and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.Once boiling, stir in raisins. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Toast almonds and prep
3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.While almonds toast, roughly chop parsley.

Start stew
4

Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then remaining onions. Cook, stirring occasionally, until softened slightly, 1-2 min.Add Moroccan Spice Blend, tomato sauce base and remaining garlic. Cook, stirring often, until fragrant, 30 sec.Add chickpeas and canning liquid. Scrape up any browned bits from the bottom of the pan, then bring to a simmer.

Finish stew
5

Once simmering, add roasted veggies, remaining stock powder and 3/4 cup (1 1/4 cups) water. Bring to a boil.Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until veggies and chickpeas are tender, 10-12 min. Season with salt and pepper, to taste. (TIP: If your stew reduces too much, add 1/4 cup water at a time until you reach desired consistency.)

Finish and serve
6

Add toasted almonds and half the parsley to the pot with pilaf, then fluff with a fork.Thinly slice chicken.Divide pilaf between plates. Top with tagine-style stew and chicken. Sprinkle remaining parsley over top.