Meal Kit
Moroccan Chickpea Stew
with roasted garlic naan
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
David Padilla
“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)
- 15½ oz. Canned Chickpeas
- 15 oz. Crushed Tomatoes
- 6 oz. Carrot
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1 Naan Flatbread
- 1 fl. oz. Mild Harissa Sauce
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2 oz. Sour Cream
- 1 Celery Stalk
- ¼ oz. Cilantro
- 1 Tbsp. Berbere Seasoning
- 2 Garlic Cloves
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.
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Nutrition (per serving) n3v1epOe
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Calories610
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Carbohydrates85g
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Net Carbs75g
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Fat21g
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Protein22g
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Sodium1010mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Pot
Before You Cook
Cooking Guidelines
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
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1 Roast the Garlic
Halve garlic. Place garlic halves on a small piece of foil and toss with 1/2 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.
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2 Prepare the Ingredients
Trim ends off celery and cut into 1/4" dice. Peel, trim, and cut carrot into 1/4" dice. Drain and rinse chickpeas. Stem and mince cilantro.
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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.
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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.
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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.
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6 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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