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.
Ingredients
1 unit(s)
Chickpeas
1 unit(s)
Shallot
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
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)
Flatbread
(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
Sugar*
0.13 tsp
Pepper*
2 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.)
- 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!)
- 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.