Tunisian Freekeh Stew
with Roasted Spiced Chickpeas and Green Salad
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
113 g
Freekeh
(Contient: Gluten)
396 g
Mirepoix
1 cs
Tunisian Spice
1 cc
Poivre de cayenne
10 g
Ail
2 pièce(s)
Concentré de bouillon de légumes
100 g
Yogourt grec
(Contient: Lait)
1 boîte(s)
Pâte de tomates
1 boîte(s)
Pois chiches
56 g
Mélange printanier
1 cs
Vinaigre balsamique
(Contient: Sulfites)
1.5 cc
Miel
¾ cc
Moutarde de Dijon
(Contient: Sulfites, Moutarde)
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
Preheat the oven to 400°F. (To roast the chickpeas.) Start prepping when the oven comes up to temperature!
Prep: Wash and dry all produce. Mince or grate the garlic. Drain and rinse the chickpeas.
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!)
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.
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!)
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.
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!
