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Harissa Chickpea Stew

Harissa Chickpea Stew

with Spiced Flatbread Crisps and Feta

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Protein-packed chickpeas get a North African-style treatment in this hearty and fragrant stew. Dunk the spiced flatbread crisps into this veggie-filled wonder!

Tags:VeggieQuickSpicy
Allergens:Soy/SojaWheat/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

Flatbread

(ContainsSoy/Soja, Wheat/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*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories880 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate110 g
Sugar20 g
Dietary Fiber16 g
Protein31 g
Cholesterol40 mg
Sodium2660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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. Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Peel, then finely grate ginger. Roughly chop cilantro. Cut each flatbread 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 the 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 2 tsp Moroccan Spice Blend (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min.

4

Add crushed tomatoes, broth concentrate and chickpeas, including liquid. Cook, stirring occasionally, until stew thickens slightly, 7-8 min. Add zucchini. Cook, stirring occasionally, until heated through, 1-2 min.

5

While stew simmers, add flatbread wedges, remaining Moroccan Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with 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 flatbread crisps on the side for dipping.