Harissa Chickpea Stew
with Spiced Flatbread Crisps and Feta
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 mL
Chickpeas
2 unit
Flatbread
(Contains: Wheat)
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
(Contains: Milk)
1 unit
Vegetable Broth Concentrate
Not included in your delivery
2.5 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
Meanwhile, 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.
Divide stew between bowls. Crumble feta over top, then sprinkle with cilantro. Serve spiced flatbread crisps on the side for dipping.
