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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-style treatment in this hearty and fragrant stew. Dunk the spiced pita crisps into this veggie-filled wonder!

Tags:VeggieSpicyQuick
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*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate84 g
Sugar16 g
Dietary Fiber14 g
Protein24 g
Cholesterol40 mg
Sodium2530 mg
Utensils
Utensilsarrow down iconarrow down icon
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. Cut 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 8 equal wedges.

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, Harissa Spice Blend and half the Moroccan Spice Blend. 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, add pita wedges, remaining Moroccan Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Bake in the top of the oven until golden and crisp, 5-6 min.

6

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