Persian-Inspired Chickpea Veggie Stew
with Toasted Garlic Flatbread
Middle Eastern spice-roasted carrots are the star of this warming tomato-based stew. Toasted almonds and a spicy chili-garlic sauce are the perfect toppers for this crave-worthy dinner!
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
340 g
Carrot
1 tbsp
Middle Eastern Spice Blend
(Contains Mustard)
2 unit
Flatbread
(Contains Milk, Soy, Wheat)
28 g
Almonds, sliced
(Contains Almonds)
7 g
Parsley
370 mL
Chickpeas
200 g
Zucchini
1 tbsp
Garlic Puree
200 mL
Crushed Tomatoes
56 g
Yellow Onion
2 unit
Vegetable Broth Concentrate
1 tbsp
Chili-Garlic Sauce
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then halve carrots lengthwise, then cut into 1-inch half-moons.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Roughly chop parsley.Heat a large pot over medium-high 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 oil and 1/2 tbsp Middle Eastern Seasoning (dbl both for 4 ppl) 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, add 1 tbsp butter (dbl for 4 ppl) to the same pot (from step 1), then swirl the pot 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 (dbl for 4 ppl) and half the garlic puree. Cook, stirring often, until fragrant, 30 sec.
Add crushed tomatoes, broth concentrates and chickpeas with their can liquid. 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 oil (dbl for 4 ppl) and remaining garlic puree in a small bowl. Set aside.Arrange flatbreads on another unlined baking sheet. Toast in top of the oven, until warmed through, 1-2 min. Using tongs, carefully flip flatbreads.Brush garlic oil over flatbreads, then season with salt and pepper.Return to the oven until warmed through, 3-4 min.
Quarter flatbreads.Stir roasted carrots and half the parsley into stew. Divide stew between bowls. Drizzle chili-garlic sauce over top, if desired.Sprinkle with toasted almonds and remaining parsley. Serve flatbreads alongside.
