with Toasted Garlic Flatbreads
Ingredients: 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) • Carrot • Shrimp (shrimp) (shrimp, sodium phosphate, salt) • 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) • Zucchini • Yellow onion • Yogurt sauce (milk) (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) • Almonds • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Middle Eastern spice blend (mustard) (spices, paprika powder, salt, sugar (corn syrup solids, sugar), garlic powder, black pepper, mustard ground, canola oil, oleoresin paprika, silicon dioxide) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley.
Allergens
Utensils
Tags
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
Shrimp
285 g
Salt
0.25 tsp
Butter
1 tbsp
Pepper
0.25 tsp
Oil
2 tbsp
- 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.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Add shrimp and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.**
- 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.)
- Quarter flatbreads.
- Stir roasted carrots and half the parsley into stew.
- Divide stew between bowls.
- Sprinkle with toasted almonds and remaining parsley.
- Drizzle over yogurt sauce.
- Serve flatbreads alongside.
- If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Once stew has simmered 6-7 min, add shrimp and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.**
1080
kcal
Calories
40
g
Fat
9
g
Saturated Fat
136
g
Carbohydrate
30
g
Sugar
25
g
Dietary Fiber
52
g
Protein
200
mg
Cholesterol
3220
mg
Sodium
0.4
g
Trans Fat
2350
mg
Potassium
450
mg
Calcium
9
mg
Iron
with Toasted Garlic Flatbreads
with Toasted Garlic Flatbreads
with Toasted Garlic Flatbreads
