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Tomato-Chickpea Stew

Tomato-Chickpea Stew over Brown Rice with Crispy Shallots

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Recipe Details

Story

Inspired by the hearty chickpea stews of Turkey, Chef Taylor created a version that’s intensely aromatic from toasted spices, onion, and garlic. Nutty, chewy brown rice is the perfect bed for scooping up every saucy spoonful, and we can’t get enough of the frizzled shallot garnish, shallow-fried until crisp and golden. You’ll want to sprinkle them over this dish and absolutely everything else.

Tags

  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 700
  • Protein 24g
  • Total Carb 117g
  • Total Fat 19g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • zucchini
    8 ounces
    zucchini
  • lemon
    1
    lemon
  • parsley
    1/8 ounce
    parsley
  • shallots
    2
    shallots
  • yellow onion
    1
    yellow onion
  • garlic
    2 cloves
    garlic
  • 15-ounce can chickpeas
    1
    15-ounce can chickpeas
  • brown rice
    3/4 cup
    brown rice
  • 14-ounce can tomato purée
    1
    14-ounce can tomato purée
  • ground cumin
    1/2 teaspoon
    ground cumin
  • ground coriander
    1/2 teaspoon
    ground coriander
  • ground cayenne pepper
    1/8 teaspoon
    ground cayenne pepper
  • ground cinnamon
    1/4 teaspoon
    ground cinnamon

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 10" medium high-sided pan
  • 6" small pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse zucchini, halve lengthwise, and cut crosswise on a diagonal into ½-inch slices, discarding ends. Halve lemon. Rinse parsley and roughly chop leaves, discarding stems. Peel shallots and thinly slice into rings. Peel onion, halve, and finely chop. Mince garlic. Drain and rinse chickpeas

  2. Cook brown rice

    Cook brown rice

    Season boiling water generously with salt. Stir in brown rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm until ready to serve.

  3. Sauté aromatics and zucchini

    Sauté aromatics and zucchini

    While rice cooks, heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add spice mix, zucchini, onion, garlic, and ¼ teaspoon salt. Cook, stirring, until softened and beginning to brown, 3-4 minutes. 

  4. Simmer tomato-chickpea stew

    Simmer tomato-chickpea stew

    Add tomato purée, chickpeas, ½ cup water, ½ teaspoon salt, and pepper to pan with aromatics. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until sauce has thickened slightly and flavors have melded, 8-10 minutes. Remove pan from heat. Add juice of ½ lemon (or use half for less tang, depending on your preferences), saving remaining lemon for a simple vinaigrette. Taste and add salt and pepper as desired.

  5. Fry shallots

    Fry shallots

    While stew simmers, heat 3 tablespoons olive oil in a small pot over medium-high heat. When oil is shimmering, add 1 shallot ring to pot. If it sizzles immediately, keep going; if not, try again once the oil has gotten hotter. Fry all shallots, working in batches and stirring to prevent burning, until lightly browned and crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain.

  6. Plate tomato-chickpea stew

    Plate tomato-chickpea stew

    Divide brown rice between serving bowls and spoon over tomato-chickpea stew. Garnish with crispy shallots and parsley. Dig in!

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