Cal Smart Harissa Salmon and Chickpea Stew
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Cal Smart Harissa Salmon and Chickpea Stew

Cal Smart Harissa Salmon and Chickpea Stew

with Buttered Ciabatta

Smoky and complex North African spices are combined with chili-garlic sauce to infuse this dish with intense flavours. Ciabatta points are perfect dippers for this visually appealing and wholesome stew!

Tags:
Spicy
•Calorie Smart
•Quick
Allergens:
Salmon
•Soy
•Sulphites
•Milk
•Barley
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

2 tbsp

Harissa Spice Blend

1 tbsp

Chili-Garlic Sauce

370 mL

Chickpeas

2 tbsp

Tomato Sauce Base

1 unit(s)

Carrot

1 unit(s)

Yellow Onion

56 g

Baby Spinach

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

3.5 g

Parsley

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

Not included in your delivery

2.5 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories740 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate67 g
Sugar9 g
Dietary Fiber14 g
Protein41 g
Cholesterol120 mg
Sodium2000 mg
Trans Fat1 g
Potassium1550 mg
Calcium200 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer
•Peeler
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Paper Towel
•Medium Bowl

Cooking Steps

Prep
1

Before starting, preheat the broiler to high.Remove 1/2 tbsp (1 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.Peel, then quarter carrot lengthwise. Cut into 1/4-inch half-moons.Roughly chop spinach.Roughly chop half the parsley (use all for 4 ppl).Pat salmon dry with paper towels.

Sauté aromatics
2

Heat a large pot over medium-high heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted. Add carrots and onions. Cook, stirring occasionally, until softened, 2-3 min. Season with salt and pepper.Add chili-garlic sauce, tomato sauce base and 4 tsp (8 tsp) Harissa Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.

Stew chickpeas
3

Add chickpeas with canning liquid to the pot with aromatics. Cook, scraping up any bits sticking to the bottom of the pot, 1 min.Add stock powder and 2 cups (3 1/2 cups) water. Bring to a simmer.Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until carrots are tender, 10-12 min.Add spinach. Cook, stirring often, until wilted, 1 min. Season with salt and pepper.

Cook salmon
4

When stew is halfway done, heat a large non-stick pan over medium-high heat.While the pan heats, add salmon to a medium bowl, then pat dry with paper towels. Season with pepper and remaining Harissa Spice Blend. Toss to coat.When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.Add salmon. Cook, flipping halfway until cooked through, 5-7 min.** Remove the pan from heat.

Toast ciabatta
5

Meanwhile, halve ciabatta, then spread softened butter on cut sides. Arrange directly on the top rack of the oven, cut-side up. Broil until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)Halve ciabatta again, diagonally.

Finish and serve
6

Divide stew between bowls. Top with salmon. Sprinkle parsley over top.Serve buttered ciabatta alongside for dipping.