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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Moroccan Spice Blend
Harissa Spice Blend
Feta Cheese, block(ContainsMilk)
Vegetable Broth Concentrate
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. Peel, then finely grate ginger. Roughly chop cilantro. Cut each flatbread into 8 equal wedges.
Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then zucchini. Season with half the garlic salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Remove the pan from the heat, then transfer zucchini to a plate.
Reheat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then ginger, Harissa Spice Blend and 2 tsp Moroccan Spice Blend (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min.
Add crushed tomatoes, broth concentrate, chickpeas, including liquid, remaining garlic salt and 1/2 tsp sugar (dbl for 4 ppl) to the pan. Cook, stirring occasionally, until stew thickens slightly, 7-8 min. Add zucchini. Cook, stirring occasionally, until heated through, 1-2 min.
Meanwhile, add flatbread wedges, remaining Moroccan Spice Blend and 1 tbsp oil (dbl for 4 ppl) 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, 5-6 min.
Divide stew between bowls. Crumble feta over top, then sprinkle with cilantro. Serve spiced flatbread crisps alongside for dipping.