Tunisian Freekeh Stew

Name: Tunisian Freekeh Stew with Roasted Chickpeas and Greek Yogurt
Total time: 45 min
Yield: 2
Cuisine: African
Ingredients: 1 tablespoon Tunisian Spice Blend; 1 unit Yellow Onion; 1 unit Carrots; ½ cup Freekeh; 1 unit Celery; 2 clove Garlic; 2 unit Veggie Stock Concentrate; 1 unit Yogurt; 1 box Crushed Tomatoes; 1 box Chickpeas; 1 unit Whole Wheat Pitas; 2 tablespoon Olive Oil; unit Salt; unit Pepper

with Roasted Chickpeas and Greek Yogurt

Recipe Development TeamPublished on December 19, 2016

3.8

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Grains like freekeh usually act as a starchy side to proteins and veggies and are rarely the star of the show. In this stew, however, we’re putting it front and center. It adds exciting texture and heft to each spoonful. Roasted chickpeas and a medley of chopped veggies keep things hearty, while our Tunisian spice blend adds an enchanting perfume.

Tags:

Veggie

Allergens:

Wheat

•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 Time45 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 tablespoon

Tunisian Spice Blend

1 unit

Yellow Onion

1 unit

Carrots

½ cup

Freekeh

(Contains: Wheat)

1 unit

Celery

2 clove

Garlic

2 unit

Veggie Stock Concentrate

1 unit

Yogurt

(Contains: Milk)

1 box

Crushed Tomatoes

1 box

Chickpeas

1 unit

Whole Wheat Pitas

(Contains: Wheat)

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)3167 kJ

Calories757 kcal

Fat21 g

Saturated Fat2 g

Carbohydrate109 g

Sugar10 g

Dietary Fiber27 g

Protein29 g

Sodium790 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

•Large Pot

•Baking Sheet

Instructions

1

Wash and dry all produce. Preheat oven to 400 degrees. Peel and finely dice carrot. Halve, peel, and finely dice onion. Finely dice celery. Mince or grate garlic. Drain and rinse chickpeas.

2

Heat 1 TBSP olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened and beginning to brown, 7-8 minutes. Season with salt and pepper. Add garlic and 2 tsp Tunisian spice blend (we’ll be using the last tsp later). Toss until fragrant, 1-2 minutes more.

3

Add ¼ cup crushed tomatoes (we sent more) to pot and cook until slightly reduced, 1-2 minutes. Season with salt and pepper.

4

Stir stock concentrates, freekeh, and 4 cups water into pot. Bring to a gentle simmer and cook until freekeh is tender, 20-25 minutes. Season with salt and pepper

5

While stew simmers, toss chickpeas with remaining Tunisian spice blend, 1 TBSP olive oil, and a pinch of salt and pepper on a baking sheet. Bake in oven until lightly browned and crispy, 15-20 minutes. TIP: Chickpeas may pop in oven—it’s natural.

6

With 5 minutes to go on chickpeas, slice pita into quarters. Add to baking sheet and bake until toasty, 2-3 minutes. Divide stew between bowls when ready. Top each bowl with chickpeas, a dollop of yogurt (we sent more), and a drizzle of olive oil (if desired). Serve with pita for dipping.