Moroccan-Style Chickpea & Tomato Stew
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Moroccan-Style Chickpea & Tomato Stew

Moroccan-Style Chickpea & Tomato Stew

with Lemony Yogurt & Garlic Pitas

We can’t get enough of the aromatic, richly-spiced flavors of Moroccan cuisine—so we’re channeling them into a steamy, hearty stew that’s sure to warm you from the inside out. Carrot, onion, and chickpeas are seasoned with garlic powder, earthy cumin, spicy chili flakes, fresh ginger, umami-packed tomato paste, and a smoky cinnamon paprika spice blend, then simmered in a tomato broth until thickened. It’s all dolloped with lemony yogurt and served with garlicky toasted pitas for dipping, because you won’t want to let a drop of this stew go to waste.

One Pan
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

3 ounce


1 unit

Yellow Onion

1 thumb


¼ ounce


13.4 ounce


1 tablespoon

Smoky Cinnamon Paprika Spice

1 teaspoon


1 teaspoon

Garlic Powder

1 teaspoon

Chili Flakes

1.5 ounce

Tomato Paste

14 ounce

Diced Tomatoes

3 unit

Veggie Stock Concentrate

1 unit


2 tablespoon


(Contains Milk)

2 unit

Whole Wheat Pitas

(Contains Wheat)

Not included in your delivery

2 teaspoon

Olive Oil

½ teaspoon





Nutrition Values

/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat12 g
Saturated Fat1 g
Carbohydrate108 g
Sugar30 g
Dietary Fiber18 g
Protein23 g
Cholesterol0 mg
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Baking Sheet



• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. • Trim, peel, and finely dice carrot. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Peel and mince ginger. Drain chickpeas (no need to rinse). Roughly chop cilantro.

Cook Veggies

• Heat a drizzle of olive oil in a medium pot over medium-high heat. (Use a large pot for 4 servings.) Add carrot, diced onion, and a big pinch of salt. Cook, stirring occasionally, until just softened, 4-6 minutes.

Cook Spices & Add Chickpeas

• Stir in ginger, cumin, Cinnamon Paprika Spice, half the garlic powder (you’ll use the rest later), and a pinch of chili flakes if desired. Cook, stirring, for 30 seconds. • Stir in tomato paste and chickpeas. Cook, stirring, for 1 minute.

Simmer Stew

• Add diced tomatoes, stock concentrates, 1½ cups warm water (3 cups for 4 servings), half the cilantro, ½ tsp sugar (1 tsp for 4), pepper, and a couple big pinches of salt to pot. Bring to a boil, scraping up any browned bits from bottom of pot. • Reduce heat to medium low and simmer until thickened, 10-12 minutes. TIP: The stew should be fairly thick— if you prefer it a bit brothier, add water 1 TBSP at a time until it reaches desired consistency.

Mix Yogurt & Toast Pitas

• While stew simmers, zest and quarter lemon. • In a small bowl, combine yogurt, a squeeze of lemon juice, and a pinch of lemon zest. Season with salt. • Place pitas on a baking sheet; brush or drizzle with olive oil. Sprinkle with remaining garlic powder and salt. • Toast on middle rack of oven until golden, 3-5 minutes.

Finish & Serve

• Stir a squeeze of lemon juice and a pinch of remaining lemon zest into stew. Taste and season with salt, pepper, and more lemon juice and zest if desired. • Divide stew between bowls and top with lemony yogurt and remaining cilantro. Serve garlic pitas on the side. (TIP: Tear off and dip in pieces while you eat!) Serve with any remaining lemon wedges on the side.

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