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Spiced Winter Stew

Spiced Winter Stew

with Roasted Root Veggies and Bulgur Wheat

There is so much going on in this delicious vegetarian dish - earthy herb roasted root veggies, a rich tomatoey stew, nutty bulgur wheat and a minty yoghurt sauce, making every mouthful of this dish a total delight. Packed with good-for-you ingredients, this warming stew is the perfect alternative to a curry and a delicious way to fill up on your veg.

Allergens:
Celery
Sulphites
Cereals containing gluten
Milk
Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active
DifficultyMedium

Ingredients

serving amount

2

Carrot

1

Baby Parsnip

1.5

Parisienne Style Herbs

1

Courgette

(May contain traces of: Celery)

½

Mint

1

Chickpeas

1

Finely Chopped Tomatoes with Onion and Garlic

1

Vegetable Stock Pot

(Contains: Celery, Sulphites)

150

Bulgur Wheat

(Contains: Cereals containing gluten)

½

Greek Style Yoghurt

(Contains: Milk)

25

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

300

Water

Nutritional information

Energy (kJ)3125 kJ
Energy (kcal)747 kcal
Fat17 g
of which saturates4 g
Carbohydrate114 g
of which sugars36 g
Protein30 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Aluminum Foil
Baking Tray
Chopping Board
Knife
Sieve
Medium Saucepan
Lid
Bowl
Spoon
Fork

Instructions

Roast the Root Veggies
1

Preheat your oven to 200°C. Remove the tops from the carrots and baby parsnips (no need to peel!) and cut them lengthways into quarters. Pop on a lined baking tray and drizzle over a splash of oil. Sprinkle on half of the Parisienne herbs. Toss to coat in the herbs, then roast on the top shelf of your oven until golden and soft enough to eat, 20-25 mins. Turn halfway through.

Do the Prep
2

Remove the top and bottom from the courgette, cut lengthways into 1cm strips then chop into chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Drain and rinse the chickpeas in a sieve.

Start the Stew
3

Heat a splash of oil in a large saucepan on medium-high heat. Add the courgette, and remaining Parisienne herbs. Stir and cook until the courgette begins to soften, 3-5 mins. Add the chopped tomatoes and bring to a simmer. Stir in and dissolve half the vegetable stock pot, then add the chickpeas. Leave to simmer, stirring occasionally until the courgette is soft enough to eat and the stew has thickened, 10-12 mins.

Cook the Bulgur
4

In the meantime, boil the water (amount specified in the ingredient list) in another large saucepan over high heat. Add the remaining stock pot, stir to dissolve. Then add the bulgur wheat. Bring back to the boil then cover with a lid, remove from the heat and leave for 10-15 mins, or until the water has completely soaked into the bulgur wheat.

Make the Yoghurt Dip
5

In a small bowl, mix half the chopped mint into the Greek yoghurt. Keep to one side. Check the stew and add a splash of water if it is getting a bit too thick. When the stew is cooked, taste and add salt and black pepper if it needs it.

Finish and Serve
6

When the bulgur wheat is ready, fluff it up with a fork and stir through the remaining mint. Taste and add salt and black pepper if necessary. Share between your bowls. Spoon the winter stew alongside the bulgur wheat and top with a neat pile of the roated root veggies. Finish with a dollop of yoghurt and a sprinkling of flaked almonds. Enjoy!

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