Turmeric, Coconut and Chickpea Stew

with Zaatar Flatbreads
If you know, you know!
Cals 1298 · Prot 38 · Carbs 122 · Fat 80
Vegan
Try Hello Chef Now
40 min
Turmeric, Coconut and Chickpea Stew with Zaatar Flatbreads
If you know, you know!
Cals 1298 · Prot 38 · Carbs 122 · Fat 80
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stew
White onion
1 Piece
Carrot
1 Piece
Garlic cloves
3 Piece
Ginger
30 Grams
Chickpeas
520 Grams
Olive oil
3 Tbsp
Salt
0.5 Tsp
Turmeric powder
2 Grams
Water
300 ML
Vegetable stock cube
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 flat bread
1 Piece

Tips for fussy eaters

Can't handle the heat? Go easy on the sambal oelek!

Pro tip

Reserve some of the chickpeas at the end of step 2 for garnish.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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
Saute

2 Saute

Heat a large pan over a medium-low heat with a generous drizzle of olive oil. Once hot, add the onion and carrot with a pinch of salt and cook for 6-7 min until soft. Once soft, add the garlicginger, drained chickpeas and turmeric and cook for 3 min further. 
Simmer

3 Simmer

Add the measured water, stock cube and sambal oelek (spicy!) to the pan. Stew, covered, for 25 min. Don't rush this step!
Make zaatar

4 Make zaatar

Meanwhile, combine the zaatarolive oil and salt in a small bowl. Slice 4/6/8 Arabic breads into triangles.
Bake breads

5 Bake breads

 Place the triangles on a baking tray and spread with the zaatar mixture. Bake for 10 min until crisp. 
Finish stew

6 Finish stew

Meanwhile, wash, 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 breads alongside. 

Tips for fussy eaters

Can't handle the heat? Go easy on the sambal oelek!

Pro tip

Reserve some of the chickpeas at the end of step 2 for garnish.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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