Harissa Chicken Breasts and Chickpea Stew
with Spiced Flatbread Crisps and Feta
Chicken and chickpeas get a North African-style treatment in this hearty and fragrant stew. You'll love dunking the spiced flatbread crisps into this protein-packed wonder!
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
370 mL
Chickpeas
2 unit
Flatbread
(Contains Milk, Soy, Wheat)
1 unit
Zucchini
30 g
Ginger
7 g
Cilantro
1 tbsp
Moroccan Spice Blend
2 tbsp
Harissa Spice Blend
1 unit
Crushed Tomatoes with Garlic and Onion
100 g
Feta Cheese, block
(Contains Milk)
1 unit
Vegetable Broth Concentrate
1 unit
Sweet Bell Pepper
2 unit
Chicken Breasts
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tbsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut zucchini in half lengthwise, then into 1/2-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Peel, then finely grate ginger. Roughly chop cilantro. Cut each flatbread into 8 equal-sized wedges. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**Reuse the same pan to cook veggies in step 2.
Reheat the same pan over medium-high heat. When hot, add ½ tbsp (1 tbsp) oil, then zucchini and peppers. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-5 min.Remove from heat, then transfer veggies to a plate.
Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then ginger, Harissa Spice Blend and 2 tsp (4 tsp) Moroccan Spice Blend. Cook, stirring often, until fragrant, 1 min.
Add crushed tomatoes, broth concentrate and chickpeas including liquid to the pan. Cook, stirring occasionally, until stew thickens slightly, 7-8 min. Add veggies. Cook, stirring occasionally, until heated through, 1-2 min.
Meanwhile, add flatbread wedges, remaining Moroccan Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer. Bake in the top of the oven until golden and crisp, 4-6 min.
Divide stew between bowls. Thinly slice chicken. Arrange over stew.Crumble feta, then sprinkle cilantro over top.Serve spiced flatbread crisps alongside for dipping.
