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.
Ingredients
1 unit(s)
Chickpeas
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
56 mL
Cream
(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
(Contains Soy May contain Milk, Soy, Sulphites)
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
Utensils
Instructions
- 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.