Turmeric, Coconut and Chickpea Stew

with Zaatar Flatbreads
The trick to this creamy stew? Mashing the chickpeas at the end helps thicken things up!
2,077 Reviews
Cals 1239 · Prot 33 · Carbs 169 · Fat 51
Vegan
Try Hello Chef Now
40 min
Turmeric, Coconut and Chickpea Stew with Zaatar Flatbreads
The trick to this creamy stew? Mashing the chickpeas at the end helps thicken things up!
2,077 Reviews
Cals 1239 · Prot 33 · Carbs 169 · Fat 51
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 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) 5187 / 1239
Fats (g) 50.8
of which saturated (g) 41.8
Carbohydrates (g) 169
of which sugars (g) 21.7
Fibers (g) 20.5
Proteins (g) 33.4
Salt (g) 5.8
*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

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 garlic, ginger, drained chickpeas and turmeric and cook for 3 min further.
Tip! Reserve some of the chickpeas for garnish.
Simmer

3 Simmer

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

4 Make zaatar

Meanwhile, combine the zaatar, olive 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, 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.
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