with Bocconcini and Garlic Flatbreads
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. Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Chicken tenders • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Spinach • Shallot • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Garlic.
Allergens
Utensils
Tags
Chickpeas
1 unit(s)
Shallot
1 unit(s)
Chili-Garlic Sauce
1 tbsp
Sweet Bell Pepper
1 unit(s)
Baby Spinach
56 g
Moroccan Spice Blend
8 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Bocconcini Cheese
100 g
Flatbread
2 unit(s)
Garlic, cloves
2 unit(s)
Harissa Spice Blend
7 g
Chicken Breast Tenders
310 g
Sugar
0.5 tsp
Pepper
0.125 tsp
Oil
2 tbsp
Salt
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut shallot into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- 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.
- When hot, add 1 tbsp (2 tbsp) oil, then shallots and peppers. Cook for 4-5 min, stirring occasionally, until peppers are tender-crisp.
- Season with salt and pepper.
- Add Moroccan Spice Blend, Harissa Spice Blend and half the garlic. Cook, stirring often, until fragrant, 1 min.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- To the pan with veggies, add chickpeas, crushed tomatoes, 1/2 tsp (1 tsp) sugar, 1/2 cup (1 cup) water and 1 tsp (2 tsp) chili-garlic sauce.
- Simmer over medium heat for 7-8 min, stirring occasionally, until stew thickens slightly.
- 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 for 3-4 min, until bocconcini melts. (NOTE: If you don't have an oven-proof pan, cover and cook on the stove over medium heat for 4-5 min, until bocconcini melts.)
- Meanwhile, in a small bowl, stir together remaining garlic and 1 tbsp (2 tbsp) oil.
- Brush garlic oil over flatbreads, then season with salt and pepper.
- Cut flatbreads into quarters, then arrange on an unlined baking sheet.
- When stew is done, toast flatbreads in the middle of the oven for 2-3 min, until lightly golden. (TIP: Keep an eye on flatbreads so they don't burn.)
- Divide chickpea stew between bowls.
- Top bowls with chicken.
- Drizzle any remaining chili-garlic sauce over top for more heat, if desired.
- Serve garlic flatbreads on the side for dipping.
If you've opted to add chicken tenders, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
Top bowls with chicken.
1040
kcal
Calories
35
g
Fat
10
g
Saturated Fat
112
g
Carbohydrate
21
g
Sugar
18
g
Dietary Fiber
73
g
Protein
150
mg
Cholesterol
1940
mg
Sodium
0.3
g
Trans Fat
2350
mg
Potassium
1000
mg
Calcium
8.5
mg
Iron
