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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Blend
Sweet Bell Pepper
Vegetable Broth Concentrate
Tomato Sauce Base
Mild Curry Paste
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.
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.
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.
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.)
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.