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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 piece
Chickpeas
2 piece
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
1 piece
Zucchini
30 g
Ginger
7 g
Cilantro
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
2 tbsp
Harissa Spice Blend
(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
1 piece
Crushed Tomatoes with Garlic and Onion
100 g
Feta Cheese, block
(Contains Milk)
1 piece
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 piece
Sweet Bell Pepper
2 piece
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
If you've opted to add chicken breasts, pat dry with paper towels. Season salt and pepper. Heat a large non-stick pan over medium-high heat. When 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.
Thinly slice chicken. Arrange over stew.
