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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

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 Spice Blend

370 mL

Crushed Tomatoes with Garlic and Onion

100 g

Feta Cheese, block


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
Calories800 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate92 g
Sugar17 g
Dietary Fiber17 g
Protein27 g
Cholesterol40 mg
Sodium2820 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. 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.)


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. 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.


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.


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.


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