Allergens
Gluten
Lactose
SulfietThe famous chickpea stew
I make this hearty stew using 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 caused the internet to explode :) The dish looks different from the photo.
The famous chickpea stew
broccoli, kale, pak choi, white onion, garlic, lemon, lemon [sulphites], fresh turmeric, ginger, mint, chickpeas, corn, chilli flakes, cumin seeds, turmeric, Greek yoghurt [lactose, milk], flatbread (wheat flour, water, yeast, salt), coconut milk, coconut cream, organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, sulfiet.
MicrowaveMarleen's choice
Remove the yoghurt sauce from the dish. Heat the stew with the plastic lid loosely on top, or covered with plastic wrap for 3-4 minutes (1 person) to 5-6 minutes (2 or more people). Heat the flatbread uncovered for 20-30 seconds. Serve with the yoghurt sauce (cold).
Oven — 200°C, 15-25 min
Remove the yoghurt sauce from the dish. Heat the stew covered with an oven-safe plate or aluminium foil for 15 minutes (1 person) to 20-25 minutes (2 or more people). Add the flatbread for the last 2-3 minutes. Serve with the yoghurt sauce. Plastic containers and lids cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
