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.
Ingredients
1 unit(s)
Chickpeas
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)
Zucchini
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
310 g
Chicken Breast Tenders
Not included in your delivery
0.63 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- Pat chicken dry with paper towels, then salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Transfer to a plate, then cover to keep warm.
- 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.
If you've opted to get chicken tenders, pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
Garnir les bols de poulet.
