Warm Spiced Chickpea and Pepper Stew
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Warm Spiced Chickpea and Pepper Stew

Warm Spiced Chickpea and Pepper Stew

with Spinach Rice and Toasty Naan

Cant decide what you'd like to have soak to soak up all the comforts of this braised chickpea dish? You won't have to as we're giving you a double header of steamed basmati rice and toasty naan!


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)


¾ cup

Basmati Rice

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

56 mL


(Contains Milk)

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

4 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

3 tbsp

Yogurt Sauce

(Contains Milk)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)


Nutrition Values

Calories980 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate154 g
Sugar12 g
Dietary Fiber17 g
Protein30 g
Cholesterol45 mg
Sodium2480 mg
Trans Fat0.3 g
Potassium1750 mg
Calcium300 mg
Iron10 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.


Baking Sheet
Medium Pot
Measuring Spoons
Measuring Cups


  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
  • While rice cooks, add peppers and 1/2 tbsp oil to an unlined baking sheet. Roast in the middle of the oven, stirring halfway until tender-crisp and golden-brown, 8-10 min.
  • Add half the vegetable stock powder, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
  • While water boils, core, then cut pepper into 1/2-inch pieces.
  • Roughly chop spinach.
  • Heat a large pot over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, and ginger-garlic puree, and Indian Spice Blend Cook, stirring often until fragrant, 30 sec.
  • Add chickpeas (along with liquid), tomato sauce base, roasted pepper pesto and remaining vegetable stock powder water???. Bring to a boil over high heat, then reduce heat to medium-low.
  • Cook, stirring occasionally until sauce thickens lightly, 5-6 min.
  • While stew simmers, melt 1 tbsp (2 tbsp) butter in a microwaveable bowl, 30 sec.
  • Arrange flatbreads on an unlined baking sheet. Brush with melted butter. Season with salt and pepper.
  • Toast in the bottom of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
  • Fluff rice with fork. Stir in spinach until wilted, 1 min.
  • Add cream and peppers to stew. Season to taste with salt and pepper. Stir to mix.
  • Divide rice and stew between bowls. Drizzle yogurt sauce over top.
  • Tear naan and serve alongside.