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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!


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


1 tbsp

Indian Spice Mix


56 g

Onion, chopped

6 g


160 g

Sweet Bell Pepper

100 g

Feta Cheese


2 unit

Vegetable Broth Concentrate

2 tbsp

Tomato Sauce

113 g

Baby Spinach

1 unit


2 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

200 g


1 tsp

Curry Powder

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

1 tbsp


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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
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, 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.


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.


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.


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.


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.