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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pois chiches
(Peut contenir : Gluten, Blé)
2 pièce(s)
Pain plat
(Contient: Lait, Soya, Blé Peut contenir : Gluten)
1 pièce(s)
Courgette
30 g
Gingembre
7 g
Coriandre
8 g
Mélange d’épices marocain
(Peut contenir : Blé, Soya, Lait, Noix, Sésame, Moutarde, Triticale, Arachides, Sulfites)
14 g
Mélange d'épices façon harissa
(Peut contenir : Blé, Soya, Lait, Sésame, Moutarde, Triticale, Sulfites, Oeuf, Poisson)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
100 g
Feta, en bloc
(Contient: Lait)
1 pièce(s)
Concentré de bouillon de légumes
(Peut contenir : Gluten, Blé, Soya, Lait, Noix, Sésame, Moutarde, Sulfites, Oeuf, Poisson, Crustacés)
1 pièce(s)
Poivron
Pas inclus dans votre livraison
0.13 cc
Poivre*
2.5 cs
Huile*
Ustensiles
Instructions
- 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.
