Savoury Braised Chickpeas & Shrimp
with Feta and Lemon-Garlic Toum
Protein-packed chickpeas get a flavour boost from warm Indian-style spices in this hearty and fragrant stew. You'll want to scoop up every last bit of this veggie-filled wonder!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 mL
Chickpeas
½ cup
Bulgur Wheat
(Contains: Wheat)
½ tbsp
Indian Spice Blend
56 g
Yellow Onion
2 unit
Garlic, cloves
160 g
Sweet Bell Pepper
100 g
Feta Cheese, block
(Contains: Milk)
2 unit
Vegetable Broth Concentrate
2 tbsp
Tomato Sauce Base
56 g
Baby Spinach
1 unit
Lemon
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
170 g
Carrot
2 tbsp
Mild Curry Paste
285 g
Shrimp
(Contains: Crustacean/Crustacé)
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 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add 1/2 cup water, 1 package broth concentrate and 1/2 tsp salt (dbl all for 4 ppl) 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. Fluff with a fork.
While bulgur cooks, core, then cut pepper into 1/2-inch pieces. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop spinach. Zest, then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate garlic. Drain, then rinse chickpeas. If you've opted to get shrimp, pat shrimp dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, carrots and peppers. Cook, stirring occasionally, until veggies soften, 3-4 min. Reduce heat to medium. Add chickpeas, shrimp, curry paste, tomato sauce base, 1/2 tbsp Indian Spice Mix, 3/4 cup water (dbl both for 4 ppl), 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.
While chickpeas braise, add mayo, lemon zest, 1/2 tbsp lemon juice (dbl for 4 ppl) 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 chickpeas and shrimp. Stir until wilted, 1-2 min. Season bulgur with salt. Divide bulgur between bowls, then top with braised shrimp. Crumble feta over braised shrimp. Dollop lemon-garlic toum on top.
