Harissa Chickpea Stew
with Spiced Pita Crisps and Feta
Protein-packed chickpeas get the North African treatment in this hearty and fragrant stew. Dunk the spiced pita crisps into this veggie-filled wonder!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pois chiches
2 pièce(s)
Pain pita
1 pièce(s)
Courgette
30 g
Gingembre
7 g
Coriandre
1 cs
Mélange d’épices marocain
(Peut contenir Soya, Lait, Noix, Sésame, Moutarde, Triticale, Blé, Arachides, Sulfites)
1 cs
Pâte harissa
398 ml
Tomates broyées
¼ tasse(s)
Feta, émietté
(Contient Lait)
56 g
Oignon rouge, haché
1 pièce(s)
Concentré de bouillon de légumes
Pas inclus dans votre livraison
2.5 cs
Huile*
¼ cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Peel, then mince or grate ginger. Roughly chop cilantro. Cut each pita into quarters, then each quarter in half to make 8 wedges in total. (NOTE: You will have 16 wedges for 4ppl.)
Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Remove pan from the heat then transfer zucchini to a plate.
Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl) then onions. Cook, stirring occasionally, until softened, 4-5 min. Add harissa, ginger and half the Moroccan spice and stir until fragrant, 1 min.
Add chickpeas (including can liquid), tomatoes and broth concentrate(s). Cook, stirring occasionally, until thickened slightly, 7-8 min. Add zucchini and cook, stirring occasionally, until heated through, 1-2 min. Season with salt and pepper.
While stew simmers, arrange pita wedges on a parchment-lined baking sheet. Drizzle the pita wedges with 1 tbsp oil (dbl for 4ppl), then sprinkle with remaining Moroccan spice. Toss to coat. Season with salt and pepper. Bake in middle of oven until golden-brown and crispy, 4-5 min.
Divide stew between bowls and sprinkle with feta and cilantro. Serve spiced pita crisps on the side for dunking.