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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!


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
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
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
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 4 ppl.)


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 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.


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.


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.


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