topBanner
Spiced Chickpea and Spinach Stew

Spiced Chickpea and Spinach Stew

with Bocconcini and Garlic Naan

Read more

This spiced chickpea stew is inspired by the classic Shakshuka – a Middle-Eastern dish that commonly features eggs in a simmered, savoury tomato sauce. We've given ours a HelloFresh twist by swapping out eggs for creamy bocconcini cheese!

Tags:VeggieOptional Spice
Allergens:Milk/LaitSoy/SojaWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

398 mL

Chickpeas

50 g

Shallot

1 tbsp

Chili Garlic Sauce

320 g

Sweet Bell Pepper

7 g

Parsley

1 tbsp

Moroccan Spice Blend

370 mL

Crushed Tomatoes

56 g

Baby Spinach

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

2 unit

Naan Bread

(ContainsMilk/Lait, Soy/Soja, Wheat/Blé)

6 g

Garlic

1 tbsp

Harissa Spice Blend

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate113 g
Sugar17 g
Dietary Fiber17 g
Protein23 g
Cholesterol40 mg
Sodium1570 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Large Oven-Proof Pan
Measuring Spoons
Measuring Cups
Baking Sheet
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat your broiler to high. Wash and dry all produce.Heat Guide In Step 3 (dbl for 4 ppl): 1 tsp mild, 1/2 tbsp medium and 1 tbsp spicy! Core, then cut the peppers into 1/2-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley. Roughly chop spinach. Halve bocconcini, then season with salt and pepper. Drain and rinse chickpeas.

2

Heat a large oven-proof pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper. Add Moroccan Spice Blend, Harrisa Spice Blend and half the garlic. Cook, stirring often, until fragrant, 1 min.

3

Add chickpeas, crushed tomatoes, 1/2 tbsp chili garlic sauce and 1/2 cup water (dbl for 4 ppl) to the pan with peppers. (NOTE: Reference heat guide.) Simmer over medium heat, stirring occasionally, until sauce thickens slightly, 7-8 min. Add spinach and half the parsley. Stir until spinach wilts, 1 min. Season with salt and pepper.

4

Top chickepea stew with bocconcini. Broil in the middle of the oven until bocconcini melts, 3-4 min. (NOTE: If you don't have an oven-proof pan, cover and cook on the stove over medium heat until bocconcini melts, 4-5 min.)

5

While stew broils, cut naans into quarters, then arrange on a baking sheet. Stir together remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Brush garlic oil over naan. When stew is done, toast naan in the middle of the oven until lightly golden-brown, 2-3 min. (TIP: Keep an eye on naan so they don't burn!)

6

Divide chickpea stew between bowls. Sprinkle remaining parsley over top. Serve with garlic naan on the side, for dipping.