Chickpea and Spinach Stew
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Chickpea and Spinach Stew

Chickpea and Spinach Stew

with Bocconcini and Garlic Flatbreads

This spiced chickpea stew is inspired by shakshuka – a Middle-Eastern dish featuring eggs cooked in a simmered, savoury tomato sauce. We've given our version a HelloFresh twist by swapping out eggs for creamy bocconcini cheese!


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)


1 unit(s)


1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

1 unit(s)

Sweet Bell Pepper

7 g


1 tbsp

Moroccan Spice Blend

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

398 mL

Crushed Tomatoes

100 g

Bocconcini Cheese

(Contains Milk)

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

2 unit(s)

Garlic, cloves

1 tbsp

Harissa Spice Blend

(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)

Not included in your delivery

½ tsp


0.13 tsp


2 tbsp


0.13 tsp



Nutrition Values

Calories960 kcal
Fat42 g
Saturated Fat10 g
Carbohydrate111 g
Sugar23 g
Dietary Fiber20 g
Protein39 g
Cholesterol30 mg
Sodium1670 mg
Trans Fat0.3 g
Potassium2300 mg
Calcium1000 mg
Iron10 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.


Large Oven-Proof Pan
Measuring Spoons
Measuring Cups
Silicone Brush
Baking Sheet
Small Bowl


  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut shallot into 1/4-inch pieces.
  • Peel, then mince or grate garlic.
  • Roughly chop parsley.
  • Roughly chop spinach.
  • Cut or tear bocconcini in half, then season with salt and pepper.
  • Drain and rinse chickpeas.
Cook veggies
  • Heat a large oven-proof pan over medium heat.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min.
  • Season with salt and pepper.
  • Add Moroccan Spice Blend, Harissa Spice Blend and half the garlic. Cook, stirring often, until fragrant, 1 min.
Simmer chickpea stew
  • Add chickpeas, crushed tomatoes, 1/2 tsp sugar, 1/2 cup water (dbl both for 4 ppl) and 1/2 tbsp chili garlic sauce to the pan with veggies. (NOTE: Reference heat guide.)
  • Simmer over medium heat, stirring occasionally, until stew thickens slightly, 7-8 min.
  • Add spinach and half the parsley. Stir until spinach wilts, 1 min.
  • Season with salt and pepper, to taste.
Broil chickpea stew
  • Top chickpea stew with bocconcini.
  • Broil in the middle of the oven until bocconcini melts, 3-4 min. (NOTE: If you don't have an oven-proof pan, cover and cook on the stove over medium heat until bocconcini melts, 4-5 min.)
Toast flatbreads
  • Meanwhile, stir together remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl.
  • Brush garlic oil over flatbreads.
  • Cut flatbreads into quarters, then arrange on an unlined baking sheet.
  • When stew is done, toast flatbreads in the middle of the oven until lightly golden-brown, 2-3 min. (TIP: Keep an eye on flatbreads so they don't burn!)
Finish and serve
  • Divide chickpea stew between bowls.
  • Sprinkle with remaining parsley.
  • Drizzle any remaining chili garlic sauce over top for more heat, if desired!
  • Serve garlic flatbreads on the side for dipping.