Savoury Braised Chickpeas and Chicken Tenders
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Savoury Braised Chickpeas and Chicken Tenders

Savoury Braised Chickpeas and Chicken Tenders

with Feta and Yogurt Sauce

Protein-packed chickpeas and chicken 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!


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


serving amount

1 unit(s)


½ cup

Bulgur Wheat

(Contains Wheat)

½ 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

2 tbsp

Tomato Sauce Base

56 g

Baby Spinach

3 tbsp

Yogurt Sauce

(Contains Milk)

1 unit(s)


2 tbsp

Curry Paste

310 g

Chicken Breast Tenders

Not included in your delivery

1 tbsp


0.63 tsp


0.13 tsp



Nutrition Values

Calories810 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate74 g
Sugar13 g
Dietary Fiber12 g
Protein58 g
Cholesterol160 mg
Sodium2050 mg
Trans Fat0.1 g
Potassium2200 mg
Calcium250 mg
Iron6 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 Cups
Measuring Spoons
Large Non-Stick Pan


Cook bulgur

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.


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

Add 1 tbsp (2 tbsp) oil to the same pan (used in step 3), 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 and chicken.Crumble feta over chickpeas. Dollop yogurt sauce on top.