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Harissa Chickpea Stew
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Harissa Chickpea Stew

Harissa Chickpea Stew

with Spiced Flatbread Crisps and Feta

Protein-packed chickpeas get a North African-style treatment in this hearty, fragrant stew. You'll love dunking the spiced flatbread crisps into this veggie-filled wonder!

Tags:
Veggie
Spicy
Quick
Allergens:
Milk
Soy
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

370 mL

Chickpeas

2 unit

Flatbread

(Contains Milk, Soy, Wheat)

1 unit

Zucchini

30 g

Ginger

7 g

Cilantro

1 tbsp

Moroccan Spice Blend

2 tbsp

Harissa Spice Blend

1 unit

Crushed Tomatoes with Garlic and Onion

100 g

Feta Cheese, block

(Contains Milk)

1 unit

Vegetable Broth Concentrate

1 unit

Sweet Bell Pepper

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Pepper*

0.06 tbsp

Salt*

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Nutrition Values

Calories930 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate111 g
Sugar24 g
Dietary Fiber18 g
Protein31 g
Cholesterol45 mg
Sodium2990 mg
Trans Fat0.1 g
Potassium1700 mg
Calcium300 mg
Iron9.5 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

Grater
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper

Instructions

Prep
1

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-sized wedges.

Cook veggies
2

Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp (1 tbsp) oil, then zucchini and peppers. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-5 min.Remove from heat, then transfer veggies to a plate.

Start stew
3

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.

Finish stew
4

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

Make spiced flatbread crisps
5

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.

Finish and serve
6

Divide stew between bowls. Crumble feta, then sprinkle cilantro over top.Serve spiced flatbread crisps alongside for dipping.