Savoury Braised Chickpeas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Savoury Braised Chickpeas

Savoury Braised Chickpeas

with Feta and Yogurt Sauce

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
Low CO2
Quick
Allergens:
Wheat
Milk

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

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 piece

Chickpeas

½ cup

Bulgur Wheat

(Contains Wheat)

½ piece

Yellow Onion

2 piece

Garlic, cloves

1 piece

Sweet Bell Pepper

100 g

Feta Cheese, block

(Contains Milk)

2 piece

Vegetable Broth Concentrate

2 tbsp

Tomato Sauce Base

56 g

Baby Spinach

3 tbsp

Yogurt Sauce

(Contains Milk)

1 piece

Zucchini

2 tbsp

Curry Paste

Not included in your delivery

1 tbsp

Oil*

0.63 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories620 kcal
Fat26 g
Saturated Fat12 g
Carbohydrate74 g
Sugar13 g
Dietary Fiber12 g
Protein23 g
Cholesterol45 mg
Sodium1980 mg
Trans Fat0 g
Potassium1700 mg
Calcium250 mg
Iron5.5 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

Instructions

Cook bulgur
1

Before starting, wash and dry all produce. Add 2/3 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). Roughly chop spinach. 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, 3-4 min.Reduce heat to medium. Add chickpeas, curry paste, tomato sauce base, 3/4 cup (1 1/2 cups) water, remaining broth concentrate and garlic.Simmer, stirring occasionally, until liquid reduces slightly, 6-7 min. Remove the pan from heat. Season with salt and pepper.

Finish and serve
4

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 yogurt sauce on top.