Middle Eastern Chicken & Chickpea Stew with Chermoula & Pita Croutons

Middle Eastern Chicken & Chickpea Stew

with Chermoula & Pita Croutons

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Tonight’s dish takes inspiration from the vibrant flavors of Middle Eastern cuisine. When simmered together in a tomato-based broth, chickpeas, zucchini and chicken turn deliciously tender while taking on the flavor of our spice blend—earthy and citrusy with a hint of heat. Chermoula, a refreshing Moroccan condiment made with cilantro, garlic and lemon juice, provides a burst of tart, herbaceous brightness. A topping of pan-toasted pita croutons adds delightful crunch to every bite.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Small dice the pitas. Small dice the zucchini. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Drain and rinse the chickpeas. Quarter and deseed the lemon. Finely chop the cilantro leaves and stems. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl.

Make the pita croutons:
2 Make the pita croutons:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the pitas; season with salt and pepper. Toast, stirring occasionally, 5 to 7 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pot.

Brown the chicken:
3 Brown the chicken:

Season the chopped chicken with salt and pepper; toss to coat. In the pot used to make the pita croutons, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until lightly browned.

Add the zucchini & aromatics:
4 Add the zucchini & aromatics:

Add the zucchini to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the spice blend, tomato paste and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the tomato paste is dark red.

Finish the stew:
5 Finish the stew:

Add the chickpeas and 2 ½ cups of water to the pot; season with salt and pepper. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pot, 8 to 10 minutes, or until the liquid has thickened and the chicken is cooked through. Remove from heat and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

While the stew simmers, in a small bowl, combine the sour cream and the juice of 2 lemon wedges; season with salt and pepper to taste. To make the chermoula, in a separate small bowl, combine the cilantro, remaining garlic paste and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly stir in enough olive oil to create a thick paste. Divide the finished stew between 4 bowls. Garnish with the pita croutons, chermoula and seasoned sour cream. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Small dice the pitas. Small dice the zucchini. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Drain and rinse the chickpeas. Quarter and deseed the lemon. Finely chop the cilantro leaves and stems. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl.

2 Make the pita croutons:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the pitas; season with salt and pepper. Toast, stirring occasionally, 5 to 7 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pot.

Make the pita croutons:
Brown the chicken:
3 Brown the chicken:

Season the chopped chicken with salt and pepper; toss to coat. In the pot used to make the pita croutons, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until lightly browned.

4 Add the zucchini & aromatics:

Add the zucchini to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the spice blend, tomato paste and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the tomato paste is dark red.

Add the zucchini & aromatics:
5 Finish the stew:

Add the chickpeas and 2 ½ cups of water to the pot; season with salt and pepper. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pot, 8 to 10 minutes, or until the liquid has thickened and the chicken is cooked through. Remove from heat and season with salt and pepper to taste.

6 Finish & plate your dish:

While the stew simmers, in a small bowl, combine the sour cream and the juice of 2 lemon wedges; season with salt and pepper to taste. To make the chermoula, in a separate small bowl, combine the cilantro, remaining garlic paste and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly stir in enough olive oil to create a thick paste. Divide the finished stew between 4 bowls. Garnish with the pita croutons, chermoula and seasoned sour cream. Enjoy!

Finish & plate your dish:
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