Harissa Chickpea Stew
with Spiced Flatbread Crisps and Feta- Wheat
- Milk
Protein-packed chickpeas get a North African-style treatment in this hearty and fragrant stew. You'll love dunking the spiced flatbread crisps into this veggie-filled wonder!
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
100 g
Feta Cheese, block
(Contains: Milk)
1 unit
Vegetable Broth Concentrate
1 tsp
Garlic Salt
Not included in your delivery
2.5 tbsp
Oil*
0.06 tsp
Pepper*
½ tsp
Sugar*
Nutrition facts
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 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. Season with half the garlic salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Remove the pan from the heat, then transfer zucchini to a plate.
Reheat 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, chickpeas, including liquid, remaining garlic salt and 1/2 tsp sugar (dbl for 4 ppl) to the pan. 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 alongside for dipping.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The harissa and Moroccan spice blend deliver a warm, fragrant heat that many reviewers loved; some found the tomato base a touch overpowering or the overall flavour leaning salty.
- Ease of prep: Most reviewers found this a quick and straightforward recipe to pull together on a weeknight.
- Suggestions: If the stew feels too spicy, start with half the harissa and Moroccan spice blends and adjust to taste; to reduce saltiness, consider rinsing the chickpeas and using less garlic salt. Adding lemon juice, a dollop of yoghurt, or a handful of fresh spinach or red lentils can round out the flavour nicely. Be sure to leave the chickpeas undrained as instructed, since draining them by habit will make the stew noticeably thinner.
- Leftovers: The stew keeps well and tastes just as good the next day, with several reviewers noting it stretched comfortably into a third meal.
- Portions: A few reviewers felt the stew was on the saucy side and suggested adding an extra can of chickpeas or black beans to thicken it up and make it more filling.
