Even with all the joy of the season, the holidays can feel hectic, especially when it comes to planning a meal that even the pickiest eaters at the table will enjoy. Creating a delicious, healthy holiday dish doesn’t have to involve multiple grocery store trips and endless amounts of ingredients.

This braised white bean & lamb kafta stew is simple to make and sure to satisfy little ones and grown-ups this holiday season. It’s the perfect dinner for warming you up on a cool night. The best part? It tastes just as good the next day—send some home with your guests or set some aside to enjoy with your family.

Take the stew to the next level by pairing a bowl with harissa toasted pita. It’s a great option if you’re looking to add a little spice to your dish!

Stew Ingredients

1    quart of Zoës Kitchen braised white beans
16  Zoës Kitchen lamb kafta meatballs
1    cup fresh tomatoes, diced
¼   cup chopped fresh cilantro
1    tablespoon chopped garlic
½   cup red onion, diced
1    tablespoon extra-virgin olive oil

Stew Instructions

1. Heat up skillet.
2. Add extra virgin-olive oil into skillet, then add chopped garlic.
3. Saute garlic till golden brown, then add onions.
4. Once onions are slightly translucent, add beans, cilantro and tomatoes.
5. Once beans are bubbling, add lamb kafta meatballs.
6. Cook until meatballs are warm inside.

Pita Ingredients

½    pint of Zoës Kitchen harissa sauce
1    tablespoon parmesan cheese
1    tablespoon crumbled feta cheese
1    teaspoon chopped parsley
4    slices pita bread

Pita Instructions

1. Preheat oven to 350º F.
2. Spread Zoës Kitchen harissa sauce evenly across pita bread.
3. Sprinkle one or both cheeses on top of bread
4. Sprinkle chopped parsley on top.
5. Place harissa pita on parchment paper in oven and bake for 5-8 minutes or until golden brown on edges.


Antonio Iocchi is the vice president of culinary innovation and beverage strategy at Zoës Kitchen.

Iocchi's culinary career began at the prestigious Scuola Alberghiera Culinary Institute, where he studied in Rome. In 2015, Iocchi joined Zoës Kitchen and now leads the culinary team in developing fresh, made-from-scratch, Mediterranean-inspired dishes for the fast-casual restaurant group.