avec pains plats à l’ail grillés
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
Utensils
Tags
Pois chiches
1 unit(s)
Carotte
2 unit(s)
Assaisonnement moyen-oriental
1 tbsp
Pain plat
2 unit(s)
Amandes, tranchées
28 g
Sauce au yogourt
3 tbsp
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
Beurre non salé
1 tbsp
Huile
2 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
- 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, 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.
- 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.
- Brush garlic oil over flatbreads, then season with salt and pepper.
- Toast in the middle of the oven until golden-brown, 2-4 min. (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.
- Drizzle chili-garlic sauce over top, if desired.
- Sprinkle with toasted almonds and remaining parsley.
- Serve flatbreads alongside.
1000
kcal
Calories
40
g
Fat
9
g
Saturated Fat
135
g
Carbohydrate
33
g
Sugar
25
g
Dietary Fiber
32
g
Protein
25
mg
Cholesterol
3020
mg
Sodium
0.4
g
Trans Fat
2650
mg
Potassium
400
mg
Calcium
10
mg
Iron
avec pains plats à l’ail grillés
avec pains plats à l’ail grillés
avec pains plats à l’ail grillés
avec pains plats à l’ail grillés
avec pains plats à l’ail grillés
avec pain plat à l’ail grillé
avec pains plats à l’ail grillés
avec pains plats à l’ail grillés
avec riz collant aux edamames
