with Spinach, Peppers and Yogurt Sauce
Allergens
Tags
Ground Chicken
250 g
Chickpeas
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Baby Spinach
28 g
Mirepoix
113 g
Moroccan Spice Blend
8 g
Chicken Stock Powder
7.5 g
Cilantro
7 g
Tomato Sauce Base
4 tbsp
Yogurt Sauce
3 tbsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach.
- Roughly chop cilantro.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook 4-5 min, breaking up chicken into smaller pieces, until no pink remains.** Season with salt, pepper and half the Moroccan Spice Blend.
- Transfer to a bowl.
- Reheat pot over medium.
- Add 1 tbsp (2 tbsp) oil, mirepoix and peppers. Season with salt and pepper. Cook 3-4 min, stirring often until tender crisp.
- Stir in remaining Moroccan Spice Blend and tomato sauce base. Cook 1-2 min, stirring often, until fragrant.
- Add chicken, chickpeas and their can liquid, stock powder, 1/4 tsp (1/2 tsp) sugar and 1 cup (2 cups) water.
- Bring to a boil over high. Cook for 3-4 min, stirring often, until veggies are tender and stew starts to thicken. (TIP: For a thicker stew consistency, lightly press on some of the chickpeas with the pack of a spoon until they just burst.)
- Add spinach to stew. Season with salt and pepper. Stir to combine.
- Divide stew between bowls.
- Drizzle yogurt sauce over stew.
- Sprinkle cilantro over top.
590
kcal
Calories
28
g
Fat
6
g
Saturated Fat
50
g
Carbohydrate
11
g
Sugar
14
g
Dietary Fiber
38
g
Protein
115
mg
Cholesterol
1430
mg
Sodium
0.1
g
Trans Fat
1550
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
