Turmeric, Coconut and Chickpea Stew
with Zaatar Flatbreads
The trick to this creamy stew? Mashing the chickpeas at the end helps thicken things up!
Cals 867 · Prot 28 · Carbs 131 · Fat 48
Vegan
40 min
The trick to this creamy stew? Mashing the chickpeas at the end helps thicken things up!
Cals 867 · Prot 28 · Carbs 131 · Fat 48
Vegan
Ingredients
Stew
White onion
1 Piece
Carrot
1 Piece
Garlic cloves
3 Piece
Ginger
30 Grams
Chickpeas
480 Grams
Olive oil
3 Tbsp
Salt
0.5 Tsp
Turmeric powder
2 Grams
Water
300 ML
Vegetable stock cube
15*
1 Piece
Sambal oelek
20 Grams
Spinach
200 Grams
Coconut cream
400 Grams
Black pepper
0.5 Tsp
Lemon
1 Piece
Flatbreads
Zaatar
15 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Arabic flatbread packet
10*11*
1 Piece
Allergens
*15 Celery, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3794 / 867 |
| Fats (g) | 48.2 |
| of which saturated (g) | 41.5 |
| Carbohydrates (g) | 131 |
| of which sugars (g) | 14.2 |
| Fibers (g) | 24.2 |
| Proteins (g) | 28 |
| Salt (g) | 3.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 200°C/180°C fan.
- Peel and finely chop the onion and carrot.
- Peel and grate the garlic and ginger.
- Drain and rinse the chickpeas.
2 Saute
- Heat a large pan over medium-low heat with a generous drizzle of olive oil.
- Once hot, fry the onion and carrot with a pinch of salt for 6-7 min until soft.
- Once soft, add the garlic, ginger, drained chickpeas and turmeric and cook for 3 min further.
Tip! Reserve some of the chickpeas for garnish.
3 Simmer
- Add the measured water, stock cube and sambal oelek (spicy!) to the pan.
- Cover and simmer for 25 min.
Tip! Don't rush this step!
4 Make zaatar
- Meanwhile, combine the zaatar, olive oil and salt in a small bowl.
- Slice 4 Arabic breads into triangles.
5 Bake breads
- Place the triangles on a baking tray and spread with the zaatar mixture.
- Bake for 10 min until crisp.
6 Finish stew
- Meanwhile, trim and roughly chop the spinach.
- After 25 min, crush at least half of the chickpeas with a fork.
- This will take a moment, but is necessary to thicken the stew.
- Add the coconut cream and spinach and cook, uncovered, for 5 min further.
- Finally, season with salt, pepper and a generous squeeze of lemon juice.
- Serve the Turmeric, Coconut and Chickpea Stew with Zaatar Flatbreads alongside.
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