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Moroccan-Spiced Chicken and Chickpea Stew

Moroccan-Spiced Chicken and Chickpea Stew

with Spinach, Peppers and Yogurt Sauce
0.0(0)
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Calories
: 
590 kcal
Protein
: 
38g protein
Difficulty
: 
Easy
Allergens:
  • Soy
  • Milk
  • Gluten
  • Wheat
  • May contain traces of allergens
  • Sesame
  • Soy
  • Sulphites
  • Tree nuts
  • Milk
  • Mustard
  • Peanuts
  • Fish
  • Egg
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Chicken

1 unit(s)

Chickpeas

(Contains: Gluten, Wheat, May contain traces of allergens)

1 unit(s)

Sweet Bell Pepper

28 g

Baby Spinach

113 g

Mirepoix

8 g

Moroccan Spice Blend

(Contains: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, May contain traces of allergens)

7.5 g

Chicken Stock Powder

(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

7 g

Cilantro

4 tbsp

Tomato Sauce Base

(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)

3 tbsp

Yogurt Sauce

(Contains: Milk)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

Calories590 kcal
Fat28 g
Saturated Fat6 g
Carbohydrate50 g
Sugar11 g
Dietary Fiber14 g
Protein38 g
Cholesterol115 mg
Sodium1430 mg
Trans Fat0.1 g
Potassium1550 mg
Calcium150 mg
Iron4.5 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.

Cooking Steps

Prep
1

 

  • Before starting, wash and dry all produce.
  • Core, then cut pepper into 1/2-inch pieces.
  • Roughly chop spinach.
  • Roughly chop cilantro.
Cook chicken
2
  • Heat a large pot over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
  • Cook 4-5 min, breaking up chicken into smaller pieces, until no pink remains.** Season with salt, pepper and half the Moroccan Spice Blend.
  • Transfer to a bowl.
Cook vegetables
3
  • Reheat pot over medium.
  • Add 1 tbsp (2 tbsp) oil, mirepoix and peppers. Season with salt and pepper. Cook 3-4 min, stirring often until tender crisp.
  • While veggies cook, roughly chop cilantro.
  • Stir in remaining Moroccan Spice Blend and tomato sauce base. Cook 1-2 min, stirring often, until fragrant.
Finish stew
4
  • Add chicken, chickpeas and their can liquid, stock powder, 1/4 tsp (1/2 tsp) sugar and 1 cup (2 cups) water.
  • Bring to a boil over high. Cook for 3-4 min, stirring often, until veggies are tender and stew starts to thicken. (TIP: For a thicker stew consistency, lightly press on some of the chickpeas with the pack of a spoon until they just burst.)
Finish and serve
5
  • Add spinach to stew. Season with salt and pepper. Stir to combine. 
  • Divide stew between bowls. 
  • Drizzle yogurt sauce over stew.
  • Sprinkle cilantro over top.

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