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!


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

Preparation Time25 minutes
Cooking Time


serving amount

1 unit(s)


2 unit(s)

Pita Bread

1 unit(s)


30 g


7 g


1 tbsp

Moroccan Spice Blend

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

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

¼ tsp

Salt and Pepper*

2.5 tbsp



Nutrition Values

Calories310 kcal
Fat20 g
Saturated Fat2.5 g
Carbohydrate26 g
Sugar1 g
Dietary Fiber9 g
Protein9 g
Cholesterol0 mg
Sodium720 mg
Trans Fat0 g
Potassium850 mg
Calcium75 mg
Iron3 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.


Large Non-Stick Pan
Measuring Spoons
Parchment Paper
Baking Sheet



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 4ppl.) 


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. 


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


Add chickpeas (including can liquid), tomatoes and broth concentrate(s). 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.


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


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

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