Persian-Inspired Chickpea, Veggie and Chicken Tender Stew
with Toasted Garlic Flatbreads
Middle Eastern spice-roasted carrots are the star of this warming tomato-based stew. Toasted almonds, chicken 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.
Ingredients
1 unit(s)
Chickpeas
2 unit(s)
Carrot
1 tbsp
Middle Eastern Seasoning
(Contains Mustard May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
28 g
Almonds, sliced
(Contains Almonds)
7 g
Parsley
1 unit(s)
Zucchini
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Yellow Onion
2 unit(s)
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)
310 g
Chicken Breast Tenders
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Peel, then halve carrots lengthwise, then cut into 1/2-inch half-moons.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Roughly chop parsley.
- Drain chickpeas, reserving 1/4 cup (1/2 cup) canning liquid. Discard remaining liquid.
- Heat a large pot over medium heat.
- When hot, add almonds to the dry pot. Toast, stirring often, until golden, 3-4 min. (TIP: Keep an eye on almonds so they don't burn!)
- Transfer to a plate.
- Meanwhile, add carrots, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) Middle Eastern Seasoning to an unlined baking sheet.
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 20-22 min.
- Meanwhile, pat chicken dry with paper towels, then season with salt and pepper.
- Reheat the same pot (from step 1) over medium-high, then add 1/2 tbsp (1 tbsp) oil and chicken. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm.
- Reheat the same pot over medium-high, then add 1 tbsp (2 tbsp) butter. Swirl until melted, 30 sec.
- Add onions and zucchini. Cook, stirring often, until golden-brown, 3-4 min.
- Season with salt and pepper.
- Add remaining Middle Eastern Seasoning and half the garlic puree. Cook, stirring often, until fragrant, 30 sec.
- Add crushed tomatoes, 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, 6-7 min.
- Remove from heat.
- Season with salt and pepper, to taste.
- Meanwhile, stir together 1 tbsp (2 tbsp) oil and remaining garlic puree in a small bowl.
- Arrange flatbreads on another unlined baking sheet.
- Brush garlic oil over flatbreads, then season with salt and pepper.
- Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads, so they don't burn!)
- Quarter flatbreads.
- Stir roasted carrots and half the parsley into stew.
- Divide stew between bowls.
- Top with chicken tenders.
- Drizzle chili-garlic sauce over top, if desired.
- Sprinkle with toasted almonds and remaining parsley.
- Serve flatbreads alongside.
If you've opted to get chicken tenders, pat chicken dry with paper towels, then season with salt and pepper. Reheat the same pot (from step 1) over medium-high, then add 1/2 tbsp (1 tbsp) oil and then chicken. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm.
Top stew with chicken tenders.
