Turmeric, Coconut and Chickpea Stew

with Zaatar Flatbreads

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Instructions

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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

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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. 

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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!

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4 Make zaatar

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

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5 Bake breads

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

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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.

If you know, you know!

Cooking Time: 40 min

Cals 871 · Prot 15 · Carbs 51 · Fat 74

Dairy-Free

Ingredients

Number of people

Stew

White onion 1 Piece
Carrot 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Chickpeas 480 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

If you know, you know!

Cooking Time: 40 min

Cals 871 · Prot 15 · Carbs 51 · Fat 74

Dairy-Free

Instructions

photo

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

photo

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. 

photo

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!

photo

4 Make zaatar

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

photo

5 Bake breads

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

photo

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.

Ingredients

Number of people

Stew

White onion 1 Piece
Carrot 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Chickpeas 480 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
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