Indian-Spiced Chickpea, Chicken and Sweet Pepper Stew
with Spinach Rice and Toasty Flatbreads
Can't decide what you'd like to have to soak up all the comforts of this braised chickpea and chicken dish? You won't have to as we're giving you a double header of steamed basmati rice and toasty flatbread!
Ingredients: Chicken tenders • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Basmati rice • Mirepoix (carrot, onion, celery) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).
The quantities provided above are averages only.
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
(May contain Gluten, Wheat)
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat May contain Gluten)
113 g
Mirepoix
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
56 mL
Cream
(Contains Milk)
4 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
3 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)
1 tbsp
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
310 g
Chicken Breast Tenders
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach.
- Once water is 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. Season with salt and pepper. Toss to coat. Roast in the middle of the oven, stirring halfway, until tender-crisp and golden, 8-10 min.
- Heat a large pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil and mirepoix. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm.
- Add ginger-garlic puree and Indian Spice Mix to the pot with mirepoix. Cook, stirring often, until fragrant, 30 sec.
- Add chickpeas with chickpea liquid, tomato sauce base, cream, remaining stock powder and 1/3 cup (2/3 cup) water. Bring to a boil over high heat, then reduce heat to medium-low.
- Cook, stirring occasionally, until stew thickens lightly, 4-6 min.
- While stew simmers, melt 1 tbsp (2 tbsp) butter in a small microwaveable bowl, 30 sec.
- Toast flatbread directly on the top oven rack until golden-brown, 3-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)
- Remove from oven, then brush with melted butter.
- Fluff rice with a fork. Stir in spinach until wilted, 1 min.
- Add peppers to stew. Season to taste with salt and pepper. Stir to combine.
- Thinly slice chicken.
- Divide rice, stew and chicken between bowls. Drizzle yogurt sauce over top.
- Tear or cut flatbread into wedges and serve alongside.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm.
Thinly slice chicken. Divide rice, stew and chicken between bowls.