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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!

Tags:Veggie
Allergens:Wheat/BléMilk/Lait

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Chickpeas

2 unit

Pita Bread

(ContainsWheat/Blé)

200 g

Zucchini

30 g

Ginger

7 g

Cilantro

1 tbsp

Moroccan Spice Blend

1 tbsp

Harissa Paste

398 mL

Diced Tomatoes

¼ cup

Feta Cheese

(ContainsMilk/Lait)

56 g

Red Onion, chopped

1 unit

Vegetable Broth Concentrate

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2720 kJ
Calories650 kcal
Fat26 g
Saturated Fat3.5 g
Carbohydrate83 g
Sugar9 g
Dietary Fiber14 g
Protein21 g
Cholesterol0 mg
Sodium1580 mg
Utensils
Utensilsarrow down iconarrow down icon
Grater
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

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 4 ppl.)

2

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.

3

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

4

Add chickpeas and their can liquid, tomatoes and broth concentrate to the pan. 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.

5

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

6

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