Savoury Braised Chickpeas
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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!

Low CO2

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

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

1 unit(s)


½ cup

Bulgur Wheat

(Contains Wheat)

1 unit(s)

Yellow Onion

2 unit(s)

Garlic, cloves

1 unit(s)

Sweet Bell Pepper

100 g

Feta Cheese, block

(Contains Milk)

2 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

56 g

Baby Spinach

3 tbsp

Yogurt Sauce

(Contains Milk)

1 unit(s)


2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

Not included in your delivery

0.13 tsp


1 tbsp


0.63 tsp



Nutrition Values

Calories730 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate90 g
Sugar13 g
Dietary Fiber16 g
Protein29 g
Cholesterol50 mg
Sodium2060 mg
Trans Fat0.1 g
Potassium1850 mg
Calcium300 mg
Iron6.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Cook bulgur
  • 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.
  • 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
  • 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
  • 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.
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