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.
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Spinach • Shallot • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Garlic.
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.
Ingredients
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
1 unit(s)
Shallot
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
8 g
Moroccan Spice Blend
(May contain traces of: Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
100 g
Bocconcini Cheese
(Contains: Milk)
2 unit(s)
Flatbread
(Contains: Wheat, Milk May contain traces of: Gluten)
2 unit(s)
Garlic, cloves
7 g
Harissa Spice Blend
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut shallot into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- 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.
- When hot, add 1 tbsp (2 tbsp) oil, then shallots and peppers. Cook for 4-5 min, stirring occasionally, until peppers are tender-crisp.
- Season with salt and pepper.
- Add Moroccan Spice Blend, Harissa Spice Blend and half the garlic. Cook, stirring often, until fragrant, 1 min.
- To the pan with veggies, add chickpeas, crushed tomatoes, 1/2 tsp (1 tsp) sugar, 1/2 cup (1 cup) water and 1 tsp (2 tsp) chili-garlic sauce.
- Simmer over medium heat for 7-8 min, stirring occasionally, until stew thickens slightly.
- 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 for 3-4 min, until bocconcini melts. (NOTE: If you don't have an oven-proof pan, cover and cook on the stove over medium heat for 4-5 min, until bocconcini melts.)
- Meanwhile, in a small bowl, stir together remaining garlic and 1 tbsp (2 tbsp) oil.
- Brush garlic oil over flatbreads, then season with salt and pepper.
- Cut flatbreads into quarters, then arrange on an unlined baking sheet.
- When stew is done, toast flatbreads in the middle of the oven for 2-3 min, until lightly golden. (TIP: Keep an eye on flatbreads so they don't burn.)
- Divide chickpea stew between bowls.
- Drizzle any remaining chili-garlic sauce over top for more heat, if desired.
- Serve garlic flatbreads on the side for dipping.
