All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
“Exotic” is not a word we use lightly around these parts. Sure, we like adventure, but we also like our dinner familiar and accessible. This stew manages both, with a base of celery, carrot, and chickpeas giving it notes of a classic vegetable stew, and harissa and seasoning bringing a pinch of heat and new to the proceedings. Sure, call it exotic, or new, but what it really is is delicious.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Roast the Garlic
Halve garlic. Place garlic halves on a small piece of foil and toss with ½ tsp. olive oil. Form a foil pouch around garlic. Place directly on oven rack, opening side up, and roast until garlic is lightly browned and tender, 12-15 minutes. Let pouch cool 2-3 minutes before opening. While garlic roasts, prepare ingredients.
Prepare the Ingredients
Trim ends off celery and cut into ¼" dice. Peel, trim, and cut carrot into ¼" dice. Drain and rinse chickpeas. Stem and mince cilantro.
Start the Stew
Place a medium pot over medium heat and add 2 tsp. olive oil. Add celery, carrot, and chickpeas to hot pot and stir occasionally until slightly softened, 2-3 minutes. Add berbere seasoning and stir constantly, 30-60 seconds.
Finish the Stew
Stir in tomatoes, 1 cup water, and harissa to pot with chickpeas and bring to a simmer. Let simmer 15-20 minutes, stirring occasionally. Season with a pinch of pepper. While stew simmers, toast naan.
Toast the Naan
Carefully open pouch and mash garlic into a paste. Drizzle flatbread with 1 tsp. olive oil and spread mashed garlic on. Season with a pinch of pepper. Place flatbread directly on oven rack and bake until browned, 4-5 minutes.
Finish the Dish
Place stew in a bowl and garnish with sour cream and cilantro. Quarter flatbread and serve on the side.
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