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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 Spices in this hearty and fragrant stew. You'll want to scoop up every last bit of this veggie-filled wonder!

Tags:VeggieQuick
Allergens:Wheat/BléMustard/MoutardeMilk/LaitEgg/OeufSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Chickpeas

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

1 tbsp

Indian Spice Mix

(ContainsMustard/Moutarde)

56 g

Onion, chopped

6 g

Garlic

160 g

Sweet Bell Pepper

100 g

Feta Cheese

(ContainsMilk/Lait)

2 unit

Vegetable Broth Concentrate

2 tbsp

Tomato Sauce

113 g

Baby Spinach

1 unit

Lemon

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

200 g

Zucchini

1 tsp

Curry Powder

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories730 kcal
Fat34 g
Saturated Fat6 g
Carbohydrate86 g
Sugar13 g
Dietary Fiber23 g
Protein29 g
Cholesterol20 mg
Sodium1510 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Strainer
Zester
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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, broth concentrate and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Add bulgur, then remove from heat. Cover and let stand, until tender and liquid is absorbed, 15-16 min. Fluff with a fork.

2

While the bulgur cooks, core, then cut the pepper into 1/2-inch pieces. Halve the zucchini lengthwise, then cut into 1/4-inch half-moons. Roughly chop the spinach. Zest, then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate the garlic. Drain and rinse the chickpeas.

3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the onions, zucchini and peppers. Cook, until veggies soften, 3-4 min. Add the chickpeas, Indian Spice Mix, curry powder, tomato sauce, 1 cup water (dbl for 4 ppl) and half the garlic. Simmer, until slightly reduced, 6-7 min. Remove from heat. Season with salt and pepper.

4

While the chickpeas braise, mix the mayo, lemon zest, 1 tbsp lemon juice (dbl for 4 ppl) and 1/4 tsp garlic together in a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper.

5

Stir the spinach into the chickpea braise, until wilted, 1-2 min. Season the bulgur with salt. Divide the bulgur between bowls and top with the chickpea braise. Crumble over the feta. Dollop the lemon-garlic toum over top.