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Savoury Braised Chickpeas
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Savoury Braised Chickpeas

Savoury Braised Chickpeas

with Feta and Garlic Toum

Protein-packed chickpeas get a flavour boost from warm curry paste in this hearty and fragrant stew. You'll want to scoop up every last bite of this veggie-filled wonder!

Tags:
Veggie
Spicy
Allergens:
Wheat
Milk
Egg
Mustard

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

370 mL

Chickpeas

½ cup

Bulgur Wheat

(Contains Wheat)

56 g

Yellow Onion

2 unit

Garlic, cloves

160 g

Sweet Bell Pepper

100 g

Feta Cheese, block

(Contains Milk)

2 unit

Vegetable Broth Concentrate

2 tbsp

Tomato Sauce Base

56 g

Baby Spinach

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

200 g

Zucchini

2 tbsp

Curry Paste

Not included in your delivery

1 tbsp

Oil*

0.63 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories700 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate73 g
Sugar12 g
Dietary Fiber11 g
Protein23 g
Cholesterol50 mg
Sodium1940 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

Medium Pot
Measuring Cups
Measuring Spoons
Strainer
Large Non-Stick Pan
Small Bowl

Instructions

Cook bulgur
1

Before starting, wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Add 1/2 cup (1 cup) water, 1/2 tsp (1 tsp) salt and half the broth concentrate to a medium pot. Cover and bring to a boil over high heat.Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Season with salt, then fluff with a fork.

Prep
2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces.Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Drain, then rinse chickpeas.

Braise veggies and chickpeas
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then onions, zucchini and peppers. Cook, stirring occasionally, until veggies soften, 5-6 min.Reduce heat to medium. Add chickpeas, curry paste, tomato sauce base, 1 cup (2 cups) water, remaining broth concentrate and half the garlic.Simmer, stirring occasionally, until liquid reduces slightly, 6-7 min. Remove the pan from heat. Season with salt and pepper, to taste.

Make garlic toum
4

Meanwhile, add mayo, 1/2 tbsp water (1 tbsp) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. Roughly chop spinach.

Finish and serve
5

Add spinach to the pan with braised chickpeas. Stir until wilted, 1-2 min. Divide bulgur between bowls, then top with braised chickpeas. Crumble feta over chickpeas. Dollop garlic toum on top.