Harissa Chickpea Stew
with Spiced Flatbread Crisps and Feta
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Milk, Soy, Wheat)
Moroccan Spice Blend
Harissa Spice Blend
Crushed Tomatoes with Garlic and Onion
Feta Cheese, crumbled
Vegetable Broth Concentrate
Sweet Bell Pepper
Not included in your delivery
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. Core, then cut pepper into 1/2-inch pieces. 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(1 tbsp) oil, then zucchini and peppers. Season with half the garlic salt and pepper. Cook, stirring often, until tender-crisp, 3-5 min.Remove from heat, then transfer veggies to a plate.
Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then ginger, Harissa Spice Blend and 2 tsp (4 tsp) Moroccan Spice Blend. Cook, stirring often, until fragrant, 1 min.
Add crushed tomatoes, broth concentrate, chickpeas, including liquid, remaining garlic salt and 1/2 tsp (1 tsp) sugar to the pan. Cook, stirring occasionally, until stew thickens slightly, 7-8 min. Add veggies. Cook, stirring occasionally, until heated through, 1-2 min.
Meanwhile, add flatbread wedges, remaining Moroccan Spice Blend and 1 tbsp (2 tbsp) oil 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, 4-6 min.
Divide stew between bowls. Sprinkle feta, then cilantro over top.Serve spiced flatbread crisps alongside for dipping.