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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
Allergens:Milk/LaitWheat/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

½ tbsp

Chili-Garlic Sauce

320 g

Sweet Bell Pepper

7 g

Parsley

1 tbsp

Moroccan Spice Blend

388 mL

Crushed Tomatoes

56 g

Baby Spinach

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

2 unit

Naan

(ContainsMilk/Lait, Wheat/Blé)

2 unit

Garlic, cloves

1 tbsp

Harissa Spice Blend

1 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate124 g
Sugar21 g
Dietary Fiber17 g
Protein25 g
Cholesterol40 mg
Sodium1710 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.
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
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1

Before starting, preheat the 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 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. Cut or tear bocconcini in half, 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, Harissa Spice Blend and half the garlic. Cook, stirring often, until fragrant, 1 min.

3

Add chickpeas, crushed tomatoes, broth concentrate, 1/2 tbsp chili garlic sauce and 1/2 cup water (dbl for 4 ppl) to the pan with veggies. (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 chickpea 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, stir together remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Brush garlic oil over naan. Cut naan into quarters, then arrange on an unlined baking sheet. When stew is done, toast naan in the middle of the oven until lightly golden-brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!)

6

Divide chickpea stew between bowls. Sprinkle with remaining parsley. Drizzle any remaining chili garlic sauce over top for more heat, if desired! Serve garlic naan on the side for dipping.