Middle Eastern Style Paneer Stew
with chickpeas, courgette and bulgur
A recipe conveniently customised just to your liking.
Tags:
Quick
•Spicy
Allergens:
Milk
•Cereals containing gluten
•Wheat
•Sesame
•Mustard
•Kamut (wheat)
•Khorasan (wheat)
•Oats
•Rye
•Barley
•Cereals containing gluten
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
200 grams
Paneer
(Contains: Milk)
1 unit(s)
Onion
150 grams
Bulgur Wheat
(Contains: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten, May contain traces of allergens, Cereals containing gluten, Wheat)
1 unit(s)
Courgette
1 pack(s)
Passata
2 unit(s)
Garlic
1 pack(s)
Chickpeas
1 sachet(s)
Harissa Paste
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Honey
2 sachet(s)
Vegetable Stock
Not included in your delivery
½ tsp
Sugar
¼ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)4232 kJ
Energy (kcal)1011 kcal
Fat35.8 g
of which saturates16.2 g
Carbohydrate102.8 g
of which sugars24.7 g
Dietary Fiber26.1 g
Protein48.4 g
Salt6.6 g
Potassium471.4 mg
Calcium46.2 mg
Iron0.7 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pot with Lid
Cooking steps
1
- Place a pot over medium-high heat with a drizzle of oil.
- Halve, peel and chop the onion into small pieces.
- When oil is hot, fry half the onion until softened, 4-5 mins.
- Add 300ml water (per 2P) and half the stock to the pot. Bring to the boil.
- Add the bulgur, bring back to the boil then simmer for 1 min. Cover and remove from heat. Leave aside for 12-15 mins (or until ready to serve).
2
- Chop the paneer into 2cm cubes. Season with salt and pepper.
- Place a (separate) large pot over medium-high heat with a drizzle of oil.
- When the oil is hot, fry the paneer until golden all over, 5-8 mins. Remove once cooked.
- Add the remaining onion. Cook until softened, 4-5 mins.
3
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim the courgette, then quarter lengthways. Slice widthways into 1cm thick pieces.
- Drain and rinse the chickpeas.
- Pop half into a bowl and roughly mash with the back of a fork.
- Once the onion has softened, add the garlic, Middle Eastern spice and chickpeas (whole and mashed). Cook until fragrant, 1 min.
4
- Pour 100ml water (per 2P) and remaining stock into the chickpeas along with the passata.
- Stir in chilli flakes (use less if you don't like spice), ½ tsp sugar (per 2P) and ¼ tsp salt (per 2P).
- Cover and cook until thickened, 8-10 mins.
5
- When 5 mins of cooking time remain, stir in the paneer and courgette.
- Cover again and simmer until paneer are cooked through, 4-5 mins.
- Stir a knob of butter and harissa paste through the stew.
- Loosen with a splash of water if you feel it's too thick.
- Season with salt, pepper and sugar.
6
- When everything is ready, fluff up the bulgur with a fork. Season to taste with salt and pepper.
- Share the bulgur between bowls and top with the harissa paneer stew.
- Finish the stew with a drizzle of honey.
