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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 bit of this veggie-filled wonder!

Tags:Veggie
Allergens:Wheat/BléMilk/LaitEgg/OeufMustard/Moutarde

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 Blend

56 g

Yellow Onion

2 tsp

Garlic, cloves

160 g

Sweet Bell Pepper

100 g

Feta Cheese

(ContainsMilk/Lait)

2 unit

Vegetable Broth Concentrate

2 tbsp

Tomato Sauce Base

113 g

Baby Spinach

1 unit

Lemon

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

170 g

Carrot

2 tbsp

Mild Curry Paste

Not included in your delivery

1 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories740 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate91 g
Sugar15 g
Dietary Fiber22 g
Protein26 g
Cholesterol20 mg
Sodium1810 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Strainer
Zester
Peeler
Large Non-Stick Pan
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, 1 package of broth concentrate and 1/2 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Add bulgur. Stir to combine, then remove the pot from heat. Let stand, still covered, until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.

2

While the bulgur cooks, core, then cut pepper into 1/2-inch pieces. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, halve, 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.

3

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

4

While chickpeas braise, mix mayo, lemon zest, 1/2 tbsp lemon juice (dbl for 4 ppl), 1/4 tsp garlic, salt and pepper together in a small bowl. (NOTE: Reference Garlic Guide.)

5

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