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Tunisian Freekeh Stew

Tunisian Freekeh Stew

with Roasted Spiced Chickpeas and Green Salad

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Freekeh is an ancient grain that's been toasted and cracked to create it's unique flavour! It's great in salads, but also surprisingly delicious in this Tunisian stew! A unique blend of eight spices gives this dish its smoky and savoury flavour – we guarantee you’ve never tasted anything like it!

Tags:Veggie
Allergens:Wheat/BléMilk/LaitSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

113 g

Freekeh

(ContainsWheat/Blé)

396 g

Mirepoix

1 tbsp

Tunisian Spice

1 tsp

Cayenne Pepper

10 g

Garlic

2 unit

Vegetable Broth Concentrate

100 g

Greek Yogurt

(ContainsMilk/Lait)

1 can

Tomato Paste

1 can

Chickpeas

56 g

Spring Mix

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1.5 tsp

Honey

¾ tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3029 kJ
Calories724 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate133 g
Sugar25 g
Dietary Fiber27 g
Protein30 g
Cholesterol5 mg
Sodium1894 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Pot
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. (To roast the chickpeas.) Start prepping when the oven comes up to temperature!

2

Prep: Wash and dry all produce. Mince or grate the garlic. Drain and rinse the chickpeas.

3

Roast the chickpeas: Meanwhile, toss the chickpeas on a baking sheet with half the spice blend, a drizzle of oil and a pinch of salt and pepper. Roast in the oven, stirring halfway through cooking, until golden-brown, 28-30 min. (NOTE: They will not be crunchy!)

4

Start the stew: Heat a medium pot over medium heat. Add a drizzle of oil then the mirepoix. Cook, stirring, until softened and golden-brown, 8-10 min. Add the garlic and remaining spice blend. Cook until fragrant 1-2 min.

5

Simmer the stew: Add the tomato paste, broth concentrates, freekeh and 31/2 cups water into the pot. Bring to a boil, cover and cook, until the freekeh is tender, 20-25 min. Season with salt, pepper and as much cayenne as you like. (TIP: Add a bit more water if you want a soupy-er consistency!)

6

Make the salad: Meanwhile, in a large bowl, whisk 1 tsp vinegar with 1/2 tsp honey, 3/4 tsp Dijon and 2 tbsp yogurt. Toss in the spring mix.

7

Finish and serve: Divide the stew between bowls. Top each bowl with the chickpeas and a dollop of yogurt. Serve the salad on the side. Enjoy!