200°C · 15-25 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
SulfietThe famous chickpea stew
I make this hearty stew with coconut milk, chickpeas, and turmeric for a tempting golden colour. At the end, I add broccoli, spinach, pak choi, and corn, keeping them nice and crunchy. It comes with a refreshing yoghurt-mint sauce and Lebanese flatbread. This dish is inspired by a recipe from Alison Roman that became so popular it’s said the internet exploded because of it :) The dish looks different from the photo.
The famous chickpea stew
Broccoli, kale, pak choi, white onion, garlic, lemon, fresh turmeric, ginger, mint, chickpeas, corn, chili flakes, cumin seeds, turmeric, Greek yoghurt, flatbread, baking soda, coconut milk, santen (coconut cream), organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, sulfiet.
Microwave
Remove the yoghurt sauce from the dish. Heat the stew with the plastic lid loosely on top, or with plastic wrap for 3-4 minutes (1 person) to 5-6 minutes (2 or more persons). Heat the flatbread uncovered for 20-30 seconds. Serve with the yoghurt sauce (cold).
Oven — 200°C, 15-25 minMarleen's choice
Remove the yoghurt sauce from the dish. Heat the stew covered with an ovenproof plate or aluminium foil for 15 minutes (1 person) to 20-25 minutes (2 or more persons). In the last 2-3 minutes, add the flatbread. Serve with the yoghurt sauce. Plastic containers and lids cannot go in the oven, transfer to an oven dish.