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Greek-Style Chickpea Stew

with Kale, Mushrooms & Lemon

Cooking time

20 minutes

Servings

2/4

Calories

720 /serving

Greek-Style Chickpea Stew

with Kale, Mushrooms & Lemon

Filled to the brim with comforts, our Greek-style stew will have you simmering down for a laidback meal in no time. In 20 minutes, you’ll be dipping your spoon into a rewardingly rustic combination of ingredients, starting with onion and garlic, and ending with a garnish of lemon zest. Hearty chickpeas, wilted leaves of kale and softened mushrooms create an appealing consistency in this herb-tinged concoction, perfect for ladling into bowls of buttered orzo.

We will send you:

225g Mushrooms
100g Chopped kale
1 Garlic clove
1 Onion (or shallot)
1 Lemon
540ml Chickpeas (canned)
140g Orzo
30ml Vegetable demi-glace
10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)

Contains: Milk, Wheat

You will need:

Medium pot
Large high-sided pan
Zester
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)

Total Fat
24 g

Saturated Fat
9 g

Sodium
640 mg

Total Carb
107 g

Sugars
15 g

Protein
28 g

Fibre
20 g

Preparation

Boil the orzo

Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil, 2 tbsp butter (double for 4 portions) and S&P. Keep warm.

Mise en place

Meanwhile, drain and rinse the chickpeas. Quarter the mushrooms. Zest and juice the lemon. Halve, peel and thinly slice the onion. Mince the garlic.

Start the stew

In a large, high-sided pan, heat a drizzle of oil on medium. Add the onion, garlic and mushrooms. Sauté, 4 to 6 min., until fragrant and nicely browned; season with S&P.

Finish the stew

To the pan of vegetables, add the kale. Sauté, 2 to 3 min., until wilted; season with the spices and S&P. Add the chickpeas, demi-glace, lemon juice and ½ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined and warmed through.