Spiced Chickpea and Spinach Stew
with Bocconcini and Garlic Naan
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
(Contains Milk)
2 unit
Naan
(Contains Milk, Soy, Wheat)
6 g
Garlic
1 tbsp
Harissa Spice Blend
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
