with Curried Chickpeas and Crispy Shallots
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Salmon fillet • Carrots • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Allergens
Tags
Salmon Fillets, skin-on
250 g
Chickpeas
1 unit(s)
Carrot
1 unit(s)
Cilantro
7 g
Crispy Shallots
14 g
Mango Chutney
2 tbsp
Vegetable Stock Powder
7.5 g
Cumin-Turmeric Spice Blend
4 g
Butter*
1 tbsp
Oil*
3 tsp
Pepper*
0.125 tsp
Salt*
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.
- Roughly chop cilantro.
- Using a strainer, drain and rinse chickpeas.
- To a medium bowl, add chickpeas. Using a fork, gently mash until they just burst.
- Heat a large pot over medium.
- When hot, add 2 tsp (4 tsp) oil and carrots. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until tender-crisp.
- To the pot, add chickpeas, Cumin-Turmeric Spice Blend, stock powder, 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) mango chutney and 1 1/4 cups (2 cups) water. Stir to combine.
- Bring chickpea stew to a boil, then reduce heat to medium-low.
- Cover and cook for 8-10 min, stirring occasionally, until stew is slightly thickened and fragrant.
- Remove from heat and cover to keep warm.
- While chickpeas cook, pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on a foil-lined baking sheet.
- Spread 1/2 tbsp mango chutney on each piece of salmon, then drizzle 1/2 tsp oil over each piece.
- Broil in the middle of the oven for 7-10 min, until lightly charred and cooked through.**
- To the chickpea stew, add half the cilantro. Season with salt and pepper, then stir to combine.
- Gently remove and discard salmon skin, if you like.
- Divide chickpea stew between bowls. Top with salmon.
- Sprinkle half the crispy shallots (use all for 4 servings) and remaining cilantro over top.
640
kcal
Calories
35
g
Fat
11
g
Saturated Fat
50
g
Carbohydrate
15
g
Sugar
12
g
Dietary Fiber
36
g
Protein
95
mg
Cholesterol
1290
mg
Sodium
0.3
g
Trans Fat
1300
mg
Potassium
125
mg
Calcium
3
mg
Iron
