Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5187 / 1239
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
Heat a large pan over a medium-low heat with a generous drizzle of oliveoil. Once hot, add the onion and carrot with a pinch of salt and cook 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.
Add the measuredwater, stockcube and sambaloelek(spicy!) to the pan. Stew, covered, for 25 min.
Tip!Don't rush this step!
4 Make zaatar
Meanwhile, combine the zaatar, oliveoil and salt in a small bowl. Slice 4/6/8 Arabicbreads 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 coconutcream and spinach and cook, uncovered, for 5 min further. Finally, season with salt, pepper and a generous squeeze of lemon juice. Serve the breads alongside.