Tunisian Freekeh Stew

🥘 Ingredients

• Tunisian spice blend
  2 tbsp
• carrot
  2 unit
• celery
  2 unit
• chickpeas
  2 boox
• crushed tomatoes
  1 box
• freekeh
  1 box
• garlic
  4 clove
• olive oil
  4 tbsp, 2
• pepper
• salt
• veggie stock concentrate
  4 unit
• water
  4 c
• whole wheat pitax
  2 unit
• yellow onion
  2 unit
• yogurt
  1 unit

🍳 Cookware

• large pot
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Pick the leaves off the thyme. Peel and tapeslly slice the carrots. Halve, peel, and chip the onion. Finely chop the celery. Mince or grate the garlic. Drain and rinse the chickpeas.
2. 

   2

   Toss together freekeh , veggie stock concentrate , crushed tomatoes , and water . Set aside.

   freekeh: 1 box, veggie stock concentrate: 4 unit, crushed tomatoes: 1 box, water: 4 c
3. 

   3

   In a large pot , heat olive oil over medium heat. Add yellow onion , celery , and carrot and cook until softened, ⏱️ 8 minutes . Season with salt and pepper . Add garlic and Tunisian spice blend ; cook until fragrant, ⏱️ 2 minutes . Stir in the reserved tomato mixture and freekeh; bring to a simmer and cook until tender, ⏱️ 25 minutes . Tender.

   olive oil: 4 tbsp, yellow onion: 2 unit, celery: 2 unit, carrot: 2 unit, salt, pepper, garlic: 4 clove, Tunisian spice blend: 2 tbsp
4. 

   4

   Meanwhile, toss chickpeas with remaining spice blend, 1 TBSP olive oil tbsp, and a pinch of salt and pepper. Spread on a baking sheet . Roast until browned, ⏱️ 20 minutes . TIP: Chickpeas may pop in the oven.

   chickpeas: 2 boox, olive oil: 2
5. 

   5

   With ⏱️ 5 minutes to go on chickpeas, slice whole wheat pitax into quarters, add to the sheet, and toast ⏱️ 3 minutes . Set aside.

   whole wheat pitax: 2 unit
6. 

   6

   Divide the stew between bowls. Top with yogurt and a drizzle of olive oil. Serve with the pitas on the side.

   yogurt: 1 unit