Middle Eastern spice-roasted carrots are the star of this warming tomato-based stew. Toasted almonds, shrimp and a spicy chili-garlic sauce are the perfect toppers for this crave-worthy dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit
Chickpeas
2 unit
Carrot
1 tbsp
Middle Eastern Seasoning
(Contains Mustard May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame)
2 unit
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
28 g
Almonds, sliced
(Contains Almonds)
7 g
Parsley
1 unit
Zucchini
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 unit
Crushed Tomatoes with Garlic and Onion
1 unit
Yellow Onion
2 unit
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
285 g
Shrimp
(Contains Shrimp)
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
2 tbsp
Oil*
If you opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Add crushed tomatoes, shrimp, broth concentrates, reserved canning liquid and chickpeas. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until stew thickens slightly and shrimp is cooked through, 6-7 min.**