Shawarma-Spiced Braised Chickpeas & Kale

Name: Shawarma-Spiced Braised Chickpeas & Kale with Sweet Potato, Harissa Aioli & Golden Raisins
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 unit Sweet Potatoes; 4 ounce Kale; 2 unit Scallions; 1 unit Chickpeas; 1 unit Harissa Aioli; 1 unit Veggie Stock Concentrate; 1 ounce Golden Raisins; ½ ounce Sliced Almonds; 1 cup Basmati Rice; 1 tablespoon Shawarma Spice Blend; Salt; Pepper; Butter; Cooking Oil

with Sweet Potato, Harissa Aioli & Golden Raisins

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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.

Tags:

Veggie

•Quick

•Easy Prep

•New

Allergens:

Egg

•Tree Nuts

•Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Sweet Potatoes

4 ounce

Kale

2 unit

Scallions

1 unit

Chickpeas

1 unit

Harissa Aioli

1 unit

Veggie Stock Concentrate

1 ounce

Golden Raisins

½ ounce

Sliced Almonds

1 cup

Basmati Rice

1 tablespoon

Shawarma Spice Blend

Not included in your delivery

Salt

Pepper

Butter

Cooking Oil

Nutrition Values

/ per serving

Calories970 kcal

Fat27 g

Saturated Fat6 g

Carbohydrate151 g

Sugar26 g

Dietary Fiber12 g

Protein22 g

Cholesterol25 mg

Sodium1080 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

•Small pot

•Medium Pot

•Small Bowl

Instructions

• In a small pot, combine rice, 1 1⁄2 cups water (3 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Peel and dice sweet potato into 1⁄2-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, 1⁄2 cup water (1 cup for 4), a pinch of salt, and pepper. Bring to a boil, then cover and reduce to a simmer. Cook, 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.