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Moroccan-Style Chickpea & Tomato Stew

Moroccan-Style Chickpea & Tomato Stew

with Lemony Yogurt & Garlic Pitas

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We can’t get enough of the aromatic, richly-spiced flavors of Moroccan cuisine—so we’re channeling them into a steamy, hearty stew that’s sure to warm you from the inside out. Carrot, onion, and chickpeas are seasoned with garlic powder, earthy cumin, spicy chili flakes, fresh ginger, umami-packed tomato paste, and a smoky cinnamon paprika spice blend, then simmered in a tomato broth until thickened. It’s all dolloped with lemony yogurt and served with garlicky toasted pitas for dipping, because you won’t want to let a drop of this stew go to waste.

Tags:VeggieCalorie SmartOne Pan
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 ounce

Carrot

1 unit

Yellow Onion

1 thumb

Ginger

¼ ounce

Cilantro

13.4 ounce

Chickpeas

1 tablespoon

Smoky Cinnamon Paprika Spice

1 teaspoon

Cumin

1 teaspoon

Garlic Powder

1 teaspoon

Chili Flakes

1.5 ounce

Tomato Paste

14 ounce

Diced Tomatoes

3 unit

Veggie Stock Concentrate

1 unit

Lemon

2 tablespoon

Yogurt

(ContainsMilk)

2 unit

Whole Wheat Pitas

(ContainsWheat)

Not included in your delivery

2 teaspoon

Olive Oil

½ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat12 g
Saturated Fat1 g
Carbohydrate108 g
Sugar30 g
Dietary Fiber18 g
Protein23 g
Cholesterol0 mg
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Strainer
Medium Pot
Baking Sheet
Zester
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. • Trim, peel, and finely dice carrot. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Peel and mince ginger. Drain chickpeas (no need to rinse). Roughly chop cilantro.

2

• Heat a drizzle of olive oil in a medium pot over medium-high heat. (Use a large pot for 4 servings.) Add carrot, diced onion, and a big pinch of salt. Cook, stirring occasionally, until just softened, 4-6 minutes.

3

• Stir in ginger, cumin, Cinnamon Paprika Spice, half the garlic powder (you’ll use the rest later), and a pinch of chili flakes if desired. Cook, stirring, for 30 seconds. • Stir in tomato paste and chickpeas. Cook, stirring, for 1 minute.

4

• Add diced tomatoes, stock concentrates, 1½ cups warm water (3 cups for 4 servings), half the cilantro, ½ tsp sugar (1 tsp for 4), pepper, and a couple big pinches of salt to pot. Bring to a boil, scraping up any browned bits from bottom of pot. • Reduce heat to medium low and simmer until thickened, 10-12 minutes. TIP: The stew should be fairly thick— if you prefer it a bit brothier, add water 1 TBSP at a time until it reaches desired consistency.

5

• While stew simmers, zest and quarter lemon. • In a small bowl, combine yogurt, a squeeze of lemon juice, and a pinch of lemon zest. Season with salt. • Place pitas on a baking sheet; brush or drizzle with olive oil. Sprinkle with remaining garlic powder and salt. • Toast on middle rack of oven until golden, 3-5 minutes.

6

• Stir a squeeze of lemon juice and a pinch of remaining lemon zest into stew. Taste and season with salt, pepper, and more lemon juice and zest if desired. • Divide stew between bowls and top with lemony yogurt and remaining cilantro. Serve garlic pitas on the side. (TIP: Tear off and dip in pieces while you eat!) Serve with any remaining lemon wedges on the side.