with Kidney Beans and Sesame Flatbreads
Ingredients: Kidney beans (dark red kidney beans, water, salt, calcium chloride, ascorbic acid, disodium EDTA) • Chicken breasts • Sweet potato • Flatbread (milk, soy, wheat) (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, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Green pepper • Yellow onion • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Sesame seeds • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (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) • Cilantro.
Allergens
Tags
Chicken Breasts
2 unit(s)
Kidney Beans
1 unit(s)
Green Bell Pepper
1 unit(s)
Sweet Potato
2 unit(s)
Chili-Garlic Sauce
1 tbsp
Yellow Onion
1 unit(s)
Indian Spice Mix
9 g
Peanut Butter
1 unit(s)
Vegetable Stock Powder
7.5 g
Soy Sauce
2 tbsp
Flatbread
2 unit(s)
Cilantro
7 g
Sesame Seeds
9 g
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
2 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop cilantro.
- Drain beans.
- Pat chicken dry with paper towels. Cut into 1-inch pieces and season with salt and pepper.
- Heat a large pot over medium high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring often, until golden-brown and cooked through, 4-5 min.*
- Add 1 tbsp (2 tbsp) oil, then onions.
- Cook 2-3 min, stirring occasionally, until slightly softened.
- Add chili-garlic sauce and Indian Spice Mix. Cook 30 sec, stirring constantly, until fragrant.
- Meanwhile, to medium bowl, add soy sauce, peanut butter, stock powder and 1 cup (2 cups) hot water. Whisk until smooth.
- To the pot with onions, add beans, sweet potatoes, peppers, soup base and 1 cup (1 1/2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium. Season with salt and pepper.
- Cover and cook for 10-12 min, stirring occasionally, until veggies are tender. Season with salt and pepper.
- Meanwhile, arrange flatbreads on an unlined baking sheet.
- Brush tops with 1 tbsp (2 tbsp) oil. Season with salt, then sprinkle with sesame seeds. Gently press down on sesame seeds to adhere.
- Broil in the middle of the oven for 3-5 min, until sesame seeds are golden. (TIP: Keep an eye on them so they don't burn.)
- Quarter flatbreads.
- Divide soup between bowls. Sprinkle cilantro over top.
- Serve flatbreads alongside for dipping.
If you've opted to add chicken breasts, pat chicken dry with paper towels. Cut into 1-inch pieces and season with salt and pepper. Heat a large pot over medium high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-5 min, stirring often, until golden and cooked through.** Follow the rest of the recipe as written.
1110
kcal
Calories
31
g
Fat
5
g
Saturated Fat
143
g
Carbohydrate
17
g
Sugar
25
g
Dietary Fiber
71
g
Protein
125
mg
Cholesterol
2700
mg
Sodium
0
g
Trans Fat
2300
mg
Potassium
350
mg
Calcium
12.5
mg
Iron
with Kidney Beans, Cilantro and Sesame Flatbreads
with Kidney Beans, Cilantro and Sesame Flatbreads
with Kidney Beans, Cilantro and Sesame Flatbreads
with Pickled Cauliflower Topping
