Persian-Inspired Chickpea and Veggie Stew

Veggie

Optional Spice

with Toasted Garlic Flatbreads

10 min

Difficulty: 1/3

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. Ingredients: Flatbread (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) (milk, soy, wheat) • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Carrots • Zucchini • Yellow onion • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Almonds • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Middle Eastern spice blend (spices, paprika powder, salt, sugar (corn syrup solids, sugar), garlic powder, black pepper, mustard ground, canola oil, oleoresin paprika, silicon dioxide) (mustard) • Parsley.

Allergens

Almonds

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Small Bowl

Measuring Cups

Silicone Brush

Tags

Veggie

Optional Spice

Ingredients

Chickpeas

1 unit(s)

Carrot

2 unit(s)

Middle Eastern Seasoning

15 g

Flatbread

2 unit(s)

Almonds, sliced

28 g

Parsley

7 g

Zucchini

1 unit(s)

Garlic Puree

1 tbsp

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Yellow Onion

0.5 unit(s)

Vegetable Broth Concentrate

2 unit(s)

Yogurt Sauce

3 tbsp

Salt

0.25 tsp

Unsalted Butter

1 tbsp

Pepper

0.25 tsp

Oil

2 tbsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Peel, then halve carrots lengthwise and cut into 1/2-inch half-moons.
Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Peel, then cut half the onion (use whole onion for 4 servings) 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.
When hot, to the dry pot, add almonds. Toast for 3-4 min, stirring often, until golden. (TIP: Keep an eye on almonds so they don't burn.)
Transfer to a plate.

Meanwhile, to an unlined baking sheet, add carrots, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) Middle Eastern Seasoning.
Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 20-22 min, flipping halfway through, until golden and tender.

Meanwhile, reheat the same pot (from step 1) over medium-high, then add 1 tbsp (2 tbsp) butter. Swirl for 30 sec, until melted.
Add onions and zucchini. Cook for 3-4 min, stirring often, until golden.
Season with salt and pepper.
Add remaining Middle Eastern Seasoning and half the garlic puree. Cook for 30 sec, stirring often, until fragrant.

Add crushed tomatoes, broth concentrates, reserved canning liquid and chickpeas. Bring to a boil over high. (TIP: If you prefer a brothier stew, add more water, 1/4 cup at a time.)
Once boiling, reduce heat to medium-low. Cook for 6-7 min, stirring occasionally, until stew thickens slightly.
Remove from heat.
Season with salt and pepper.

Meanwhile, in a small bowl, stir together 1 tbsp (2 tbsp) oil and remaining garlic puree.
On another unlined baking sheet, arrange flatbreads.
Brush garlic oil over flatbreads, then season with salt and pepper.
Toast in the top of the oven for 2-4 min, until golden. (TIP: Keep an eye on flatbreads, so they don't burn.)