Main Course · Serves 2
with Zucchini, Bell Pepper, Parsley & Basmati Rice
This hearty Lebanese-inspired stew is layered with spices for a full-flavored experience in every bite. You’ll simmer chickpeas, zucchini, and bell pepper in a cumin, paprika, and za’atar-spiced tomato broth until tender. Serve over fluffy, fragrant basmati rice with a sprinkle of parsley for a fresh, colorful garnish.
In a small pot (medium pot for 4 servings) combine rice, 1 1⁄2 cups water (3 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low; cook until rice is tender, 18-20 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Peel and mince garlic. Trim and slice zucchini crosswise into 1⁄2-inch-thick rounds. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Roughly chop parsley.
In a small bowl, combine garlic, cumin, paprika, half the Za’atar Spice (all for 4 servings), and as many chili flakes as you like.
Heat a large drizzle of oil in a large pan over medium-high heat. Add spice mixture and cook, stirring, until fragrant, 10-15 seconds. TIP: Watch carefully and stir constantly to prevent burning!
Whisk in tomato paste; cook, whisking, until slightly darkened, 10-15 seconds.
Add 1 1⁄2 cups water (3 cups for 4 servings), chickpeas and their liquid, zucchini, bell pepper, stock concentrates, 1⁄2 tsp salt (1 tsp for 4), and pepper; stir to combine.
Increase heat to high, then cover and bring to a boil. Once boiling, uncover and reduce heat to medium. Simmer, stirring occasionally, until liquid has reduced and slightly thickened, 8-10 minutes. TIP: For a thicker stew, mash half the chickpeas with the back of a spoon!
Turn off heat; taste and season with salt and pepper.
Fluff rice with a fork; stir in a drizzle of olive oil (large drizzle for 4 servings).
Divide rice between shallow bowls and top with chickpea stew. Garnish with parsley and serve.
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