Ragoût de légumes, de crevettes et de pois chiches à la perse

Épicée (au goût)

avec pains plats à l’ail grillés

10 min

Difficulté: 1/3

Moyen-orientale

Les carottes tendres de style moyen-oriental sont les vedettes de ce ragoût réconfortant à base de tomate. Les amandes grillées et la sauce épicée au piment et à l’ail sont les garnitures parfaites pour ce souper de rêve!

Allergens

Amandes

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Passoire

Petit bol

Verre doseur

Pinceau à pâtisserie en silicone

Tags

Épicée (au goût)

Ingrédients

Pois chiches

1 unit(s)

Carotte

2 unit(s)

Assaisonnement moyen-oriental

1 tbsp

Pain plat

2 unit(s)

Amandes, tranchées

28 g

Persil

7 g

Courgette

1 unit(s)

Purée d’ail

1 tbsp

Tomates broyées à l'ail et aux oignons

1 unit(s)

Oignon jaune

1 unit(s)

Concentré de bouillon de légumes

2 unit(s)

Sauce aux piments et à l’ail

1 tbsp

Crevettes

285 g

Sel

0.25 tsp

Beurre non salé

1 tbsp

Poivre

0.25 tsp

Huile

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!)