Harissa Chickpea Stew

Harissa Chickpea Stew

with Spiced Pita Crisps and Feta

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Protein-packed chickpeas get the North African treatment in this hearty and fragrant stew. Dunk the spiced pita crisps into this veggie-filled wonder!


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

Preparation Time25 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

370 mL


2 unit

Pita Bread


200 g


30 g


7 g


1 tbsp

Moroccan Spice Blend

1 tbsp

Harissa Paste

398 mL

Diced Tomatoes

¼ cup

Feta Cheese


56 g

Red Onion, chopped

1 unit

Vegetable Broth Concentrate

Not included in your delivery

2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories660 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber5 g
Protein20 g
Cholesterol10 mg
Sodium1170 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Peel, then mince or grate ginger. Roughly chop cilantro. Cut each pita into quarters, then each quarter in half to make 8 wedges in total. (NOTE: You will have 16 wedges for 4ppl.)


Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Remove pan from the heat then transfer zucchini to a plate.


Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl) then onions. Cook, stirring occasionally, until softened, 4-5 min. Add harissa, ginger and half the Moroccan spice and stir until fragrant, 1 min.


Add chickpeas (including can liquid), tomatoes and broth concentrate(s). Cook, stirring occasionally, until thickened slightly, 7-8 min. Add zucchini and cook, stirring occasionally, until heated through, 1-2 min. Season with salt and pepper.


While stew simmers, arrange pita wedges on a parchment-lined baking sheet. Drizzle the pita wedges with 1 tbsp oil (dbl for 4ppl), then sprinkle with remaining Moroccan spice. Toss to coat. Season with salt and pepper. Bake in middle of oven until golden-brown and crispy, 4-5 min.


Divide stew between bowls and sprinkle with feta and cilantro. Serve spiced pita crisps on the side for dunking.