Persian-Inspired Chickpea, Shrimp and Veggie Stew

Optional Spice

with Toasted Garlic Flatbreads

10 min

Difficulty: 1/3

Middle Eastern

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!

Allergens

Almonds

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Small Bowl

Measuring Cups

Silicone Brush

Tags

Optional Spice

Ingredients

Chickpeas

1 unit(s)

Carrot

2 unit(s)

Middle Eastern Seasoning

1 tbsp

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

1 unit(s)

Vegetable Broth Concentrate

2 unit(s)

Chili-Garlic Sauce

1 tbsp

Shrimp

285 g

Salt

0.25 tsp

Unsalted Butter

1 tbsp

Pepper

0.25 tsp

Oil

2 tbsp

Preparation

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!)