Spiced Chickpea and Spinach Stew

Spiced Chickpea and Spinach Stew

with Bocconcini and Garlic Naan

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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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

398 mL


50 g


1 tbsp

Chili Garlic Sauce

320 g

Sweet Bell Pepper

7 g


1 tbsp

Moroccan Spice Blend

370 mL

Crushed Tomatoes

56 g

Baby Spinach

100 g

Bocconcini Cheese


2 unit

Naan Bread

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

6 g


1 tbsp

Harissa Spice Blend

Not included in your delivery

2 tbsp


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
Utensilsarrow down iconarrow down icon
Large Oven-Proof Pan
Measuring Spoons
Measuring Cups
Baking Sheet
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.)


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!)


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