The famous chickpea stew

This is yesterday's meal, just as delicious today and €1 cheaper! Packed per person in sustainable disposable packaging. This hearty stew is made 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. You will also receive a refreshing yoghurt-mint sauce and Lebanese flatbread. This dish is inspired by a recipe from Alison Roman that became so popular it was said to have blown up the internet :) The dish is different from the photo.

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, 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. Heat the flatbread uncovered for 20-30 seconds. Serve with the yoghurt sauce (cold).

Oven — 200°C, 15-20 minMarleen's choice

Remove the yoghurt sauce from the dish. Heat the stew covered with an oven-proof plate or aluminium foil for 15 minutes. 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.

Energy129,37 kcal

Protein4,3 g

Fat6,47 g

of which saturated4,25 g

Carbohydrates12,11 g

Dietary fibre2,94 g

Salt0,28 g

Average weight: 540 g