Harissa Chickpea Stew
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Harissa Chickpea Stew

Harissa Chickpea Stew

with Spiced Pita Crisps and Feta

Protein-packed chickpeas get the North African treatment in this hearty and fragrant stew. Dunk the spiced pita crisps into this veggie-filled wonder!

Tags:
Veggie
•Spicy
Allergens:
Milk

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

Preparation Time25 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Chickpeas

(May contain Gluten, Wheat)

2 unit(s)

Pita Bread

1 unit(s)

Zucchini

30 g

Ginger

7 g

Cilantro

1 tbsp

Moroccan Spice Blend

(May contain Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)

1 tbsp

Harissa Paste

398 mL

Crushed Tomatoes

¼ cup

Feta Cheese, crumbled

(Contains Milk)

56 g

Red Onion, chopped

1 unit(s)

Vegetable Broth Concentrate

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories360 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate35 g
Sugar4 g
Dietary Fiber11 g
Protein12 g
Cholesterol0 mg
Sodium700 mg
Trans Fat0 g
Potassium800 mg
Calcium50 mg
Iron2.3 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
•Parchment Paper
•Baking Sheet

Instructions

PREP
1

Cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Peel, then mince or grate ginger. Roughly chop cilantro. Cut each pita into quarters, then each quarter in half to make 8 wedges in total. (NOTE: You will have 16 wedges for 4 ppl.) 

COOK ZUCCHINI
2

Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Remove pan from the heat then transfer zucchini to a plate. 



START STEW
3

Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then onions. Cook, stirring occasionally, until softened, 4-5 min. Add harissa, ginger and half the Moroccan spice and stir until fragrant, 1 min.

FINISH STEW
4

Add chickpeas and their can liquid, tomatoes and broth concentrate to the pan. Cook, stirring occasionally, until thickened slightly, 7-8 min. Add zucchini and cook, stirring occasionally, until heated through, 1-2 min. Season with salt and pepper.

TOAST PITA
5

While stew cooks, arrange pita wedges on a parchment-lined baking sheet. Drizzle the pita wedges with 1 tbsp oil (dbl for 4 ppl), then sprinkle with remaining Moroccan spice. Toss to coat. Season with salt and pepper. Bake in the middle of the oven until golden-brown and crispy, 4-5 min.

FINISH and SERVE
6

Divide stew between bowls and sprinkle with feta and cilantro. Serve spiced pita crisps on the side for dunking. 


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