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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:VeggieQuickOptional Spice
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 Spice Blend

370 mL

Crushed Tomatoes with Garlic and Onion

100 g

Feta Cheese, block

(ContainsMilk/Lait)

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
Calories800 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate92 g
Sugar17 g
Dietary Fiber17 g
Protein27 g
Cholesterol40 mg
Sodium2820 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. Wash and dry all produce.

Heat Guide for Step 3 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium and 1 tbsp spicy!

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. When hot, add 1 tbsp oil (dbl for 4 ppl), then ginger, half the Moroccan Spice Blend and 2 tsp Harissa Spice Blend. (NOTE: Reference Heat guide.) Stir until fragrant, 1 min.

4

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

5

While stew simmers, 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 Blend. Season with salt and pepper, then toss to coat. Bake in the middle of the oven until golden-brown and crispy, 4-5 min.

6

Divide stew between bowls. Crumble feta over top, then sprinkle with cilantro. Serve spiced pita crisps on the side, for dipping.