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Tunisian Freekeh Stew

Tunisian Freekeh Stew

with Roasted Chickpeas and Greek Yogurt

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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:Egg freeNut freeVeggie
Preparation Time45 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 tablespoon

Tunisian Spice Blend

1 unit

Yellow Onion

1 unit


½ cup



1 unit


2 clove


2 unit

Vegetable Stock Concentrate

1 unit

Greek Yogurt


1 box

Crushed Tomatoes

1 box


1 unit

Whole Wheat Pitas


Not included in your delivery

2 tablespoon

Olive Oil





Nutrition Values/ per serving
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.
Large Pot
Baking Sheet

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.


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.


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


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


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.


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.