Moroccan Chickpea Stew

with roasted garlic naan

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Wheat

Vegetarian
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.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1 Celery Stalk
  • 6 oz. Carrot
  • 15½ oz. Canned Chickpeas
  • ¼ oz. Cilantro
  • 1 Tbsp. Berbere Seasoning
  • 15 oz. Crushed Tomatoes
  • 1 fl. oz. Mild Harissa Sauce
  • Info
    1 Naan Flatbread
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    627
  • Carbohydrates
    90g
  • Fat
    22g
  • Protein
    22g
  • Sodium
    1459mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Pot

Before You Cook

  • Step 1 - Roast the Garlic
    1

    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.

  • Step 2 - Prepare the Ingredients
    2

    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.

  • Step 3 - Start the Stew
    3

    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.

  • Step 4 - Finish the Stew
    4

    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.

  • Step 5 - Toast the Naan
    5

    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.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Place stew in a bowl and garnish with sour cream and cilantro. Quarter flatbread and serve on the side.