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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Moroccan Spice Blend
Harissa Spice Blend
Crushed Tomatoes with Garlic and Onion
Feta Cheese, block(ContainsMilk/Lait)
Vegetable Broth Concentrate
Salt and Pepper*
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.
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, Harissa Spice Blend and half the Moroccan Spice Blend. 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, 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.
Divide stew between bowls. Crumble feta over top, then sprinkle with cilantro. Serve spiced pita crisps on the side for dipping.