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.
Ingredients
370 mL
Chickpeas
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat)
1 unit(s)
Zucchini
30 g
Ginger
7 g
Cilantro
1 tbsp
Moroccan Spice Blend
1 tbsp
Harissa Spice Blend
1 unit(s)
Crushed Tomatoes with Garlic and Onion
½ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Vegetable Broth Concentrate
1 tsp
Garlic Salt
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
2.5 tbsp
Oil*
0.06 tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve zucchini lengthwise, then cut 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-sized 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 the pan is 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 with canning 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 warmed 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 harissa chickpea stew between bowls. Sprinkle feta, then cilantro over top.Serve spiced flatbread crisps alongside for dipping.
