Spicy Tunisian chickpea and lentil stew with garlic flatbread

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Tunisian chickpea and lentil stew with garlic flatbread

Dairy-Free, Mediterranean, Soy-Free, Spicy, Vegan

2 Servings, 670 Calories/Serving

25–40 Minutes

Cozy up to autumn with this comforting chickpea and lentil stew, seasoned with our earthy turmeric blend and spicy harissa sauce. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic chopped peeled butternut squash
  • ½ cup cooked chickpeas
  • ¾ cup red lentils
  • ½ cup organic mirepoix (onions - carrots - celery)
  • Sun Basket warming turmeric spice blend (turmeric - granulated garlic - coriander - cumin - ground ginger)
  • Sun Basket harissa sauce blend (tomatoes - champagne vinegar - tomato paste - harissa powder - maple syrup - cumin - coriander - cayenne)
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh cilantro
  • 1 Atoria’s Family Bakery large whole grain naan flatbread

Nutrition per serving

Calories: 670, Protein: 28g (56% DV), Fiber: 15g (60% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 3g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 320mg (13% DV), Carbohydrates: 104g (35% DV), Total Sugars: 8g, Added Sugars: 3g (6% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the stew

  • Cut any large butternut squash chunks into ½- to 1-inch pieces.
  • Rinse the chickpeas and lentils. 

In a large sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the squash, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the mirepoix and turmeric spice blend and cook until fragrant, 1 to 2 minutes. 

Add the chickpeas, lentils, harissa sauce blend, and 2 cups [4 cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are tender, 15 to 18 minutes. Remove from the heat and season to taste with salt and pepper. When the stew is almost done, prepare the remaining ingredients. 

 

2

Prep the cilantro; make the garlic flatbread

  • Finely chop, press, or grate the garlic.
  • Coarsely chop the cilantro; set aside half for garnish.

In a small bowl, stir together the garlic and 1 tablespoon [2 TBL] oil. Season with salt and pepper. Brush the flatbread all over with the garlic oil.

In a large frying pan over medium heat, warm the flatbread, turning once, until fragrant and lightly toasted, 2 to 3 minutes per side. Transfer to a cutting board, sprinkle with half the cilantro, and cut into quarters. 

Serve

Transfer the stew to individual bowls, garnish with the remaining cilantro, and serve with the garlic flatbread.

Kids Can!
  • Rinse the chickpeas and lentils. 
  • Press the garlic (if you have a press).
  • Stir the garlic and oil.
  • Brush the flatbread with the garlic oil. 
  • Garnish the flatbread and stew with cilantro.