Shawarma-Spiced Braised Chickpeas & Kale
with Sweet Potato, Harissa Aioli & Golden Raisins
- Eggs
- Tree Nuts
- Milk
This hearty vegetarian dish is packed with shawarma-spiced chickpeas, earthy kale, and tender sweet potatoes for a wholesome meal that’s sure to satisfy. After braising the veggies, you’ll serve this saucy stew over a bed of fragrant basmati rice. The final touch? A drizzle of harissa aioli for richness and heat, plus a sprinkle of sliced almonds.
Ingredients
1 unit
Harissa Aioli
(Contains: Eggs)
1 unit
Veggie Stock Concentrate
1 unit
Chickpeas
4 ounce
Kale
1 unit
Sweet Potato
1 tablespoon
Shawarma Spice Blend
2 unit
Scallions
1 ounce
Golden Raisins
1 cup
Basmati Rice
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1½ cups water (3 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
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While rice cooks, wash and dry produce.
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Peel and dice sweet potato into ½-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces. Trim and thinly slice scallions, separating whites from greens.
-
Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add sweet potato, kale, scallion whites, raisins, chickpeas and their liquid, stock concentrate, Shawarma Spice Blend, ½ cup water (1 cup for 4), a pinch of salt, and pepper. Bring to a boil, then cover and reduce to a simmer. Cook, stirring occasionally, until sweet potato is tender, 8-10 minutes.
-
Taste and season with salt and pepper if desired.
-
While stew cooks, in a small bowl, combine harissa aioli with water 1 tsp at a time until mixture reaches a drizzling consistency.
-
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
-
Divide rice and stew between shallow bowls in separate sections. Drizzle with harissa aioli. Sprinkle with almonds and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish's unique taste, though some found it needed stronger seasoning. The raisins added a nice sweet punch.
- Ease of prep: Surprisingly easy to make for most, though some noted it took longer than expected to cook the sweet potatoes properly.
- Suggestions: Consider cooking the sweet potatoes longer for better texture. Adding chopped chicken boosted the meal for some.
- Leftovers: Leftovers kept well and tasted even better the next day, making for perfect lunches 🍲.
- Texture: Some preferred a less stew-like consistency; try roasting the vegetables for a different texture.
Reviews from our home cooks
Did not think I was going to like this but it was surprisingly good! Needed to cook longer than the recipe said for the sweet potatoes to be the right texture.
This was so good and easy to make. It was also very filling and healthy.
Surprisingly easy to make. We actually had leftovers with this one which was amazing. Tasted even better the next day!
Tasty vegetarian meal. The raisins add a nice little sweet punch.
I enjoyed this but it was a little dry. I wish there had been more sauce and more raisins.
I think this one took me considerably longer than advertised! Flavorful and hearty though!
I love shawarma. I was glad Hello Fresh had this one.
One of the best meals I've had from here, loved it!
The kale is a little difficult to separate the thick chunks
Great!! Ate the whole thing. Good for meals and easy
