Tunisian Freekeh Stew
with Roasted Spiced Chickpeas and Green Salad- Gluten
- Lait
- Sulfites
- Moutarde
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!
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!
