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!
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
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
1 unit(s)
Zucchini
30 g
Ginger
7 g
Cilantro
8 g
Moroccan Spice Blend
(May contain traces of: Wheat, Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Peanuts, Sulphites)
14 g
Harissa Spice Blend
(May contain traces of: Wheat, Soy, Milk, Sesame, Mustard, Triticale, Sulphites, Egg, Fish)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
100 g
Feta Cheese, block
(Contains: Milk)
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Gluten, Wheat, Soy, Milk, Tree nuts, Sesame, Mustard, Sulphites, Egg, Fish, Crustaceans)
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
0.13 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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 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.
- 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.
- Crumble feta, then sprinkle cilantro over top.
- Serve spiced flatbread crisps alongside for dipping.
