Persian-Inspired Chickpea, Shrimp and Veggie Stew
with Toasted Garlic Flatbreads
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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)
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
2 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, using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Arrange shrimp and 1 tbsp (2 tbsp) oil on an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven, until shrimp just turn pink, 5-6 min.**
- Meanwhile, reheat the same pot (from step 1) 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.
- Stir shrimp into stew.
- 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 top 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.
- Drizzle chili-garlic sauce over top, if desired.
- Sprinkle with toasted almonds and remaining parsley.
- Serve flatbreads alongside.
