HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Chickpea And Spinach Stew
Spiced Chickpea and Spinach Stew

Spiced Chickpea and Spinach Stew

with Bocconcini and Garlic Flatbread

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This spiced chickpea stew is inspired by shakshuka – a Middle-Eastern dish featuring eggs cooked in a simmered, savoury tomato sauce. We've given our version 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

160 g

Sweet Bell Pepper

7 g


1 tbsp

Moroccan Spice Blend

398 mL

Crushed Tomatoes

56 g

Baby Spinach

100 g

Bocconcini Cheese


2 unit


(ContainsMilk, Gluten, Soy)

2 unit

Garlic, cloves

1 tbsp

Harissa Spice Blend

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate114 g
Sugar19 g
Dietary Fiber18 g
Protein36 g
Cholesterol30 mg
Sodium1790 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.
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 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 pepper 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.


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.


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


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.)


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


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