Savoury Braised Chickpeas and Beyond Meat®
with Feta and Garlic Toum
Protein-packed chickpeas and Beyond Meat® 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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Chickpeas
½ cup
Bulgur Wheat
(Contains Wheat)
½ unit
Yellow Onion
2 unit
Garlic, cloves
1 unit
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)
1 unit
Zucchini
2 tbsp
Curry Paste
2 unit
Beyond Meat®
Not included in your delivery
1 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Season with salt and pepper. Add 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 half the garlic.Simmer, stirring occasionally, until liquid reduces slightly, 6-7 min. Remove the pan from heat. Season with salt and pepper.
Meanwhile, add mayo, 1/2 tbsp (1 tbsp) water and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Add spinach to the pan with braised chickpea mixture. Stir until wilted, 1-2 min. Divide bulgur between bowls, then top with braised chickpea mixture. Crumble feta over chickpeas. Dollop garlic toum on top.
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