Shawarma-Spiced Braised Chickpeas & Kale
with Sweet Potato, Harissa Aioli & Golden Raisins
This hearty vegetarian dish is packed with shawarma-spiced chickpeas, earthy kale, and tender sweet potatoes for a wholesome meal that’s sure to satisfy. After braising the veggies, you’ll serve this saucy stew over a bed of fragrant basmati rice. The final touch? A drizzle of harissa aioli for richness and heat, plus a sprinkle of sliced almonds.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Sweet Potatoes
4 ounce
Kale
2 unit
Scallions
1 unit
Chickpeas
1 unit
Harissa Aioli
(Contains: Eggs)
1 unit
Veggie Stock Concentrate
1 ounce
Golden Raisins
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
1 cup
Basmati Rice
1 tablespoon
Shawarma Spice Blend
Not included in your delivery
Salt
Pepper
Butter
(Contains: Milk)
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1 ½ cups water (3 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, dice sweet potato into ½-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces. Trim and thinly slice scallions, separating whites from greens.
• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add sweet potato, kale, scallion whites, raisins, chickpeas and their liquid, stock concentrate, Shawarma Spice Blend, ½ cup water (1 cup for 4), a pinch of salt, and pepper. Bring to a boil, then reduce to a simmer. Cook, covered, stirring occasionally, until sweet potato is tender, 8-10 minutes. • Taste and season with salt and pepper if desired.
• While stew cooks, in a small bowl, combine harissa aioli with water 1 tsp at a time until mixture reaches a drizzling consistency. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Divide rice and stew between shallow bowls in separate sections. Drizzle with harissa aioli. Sprinkle with almonds and scallion greens. Serve.
