Herby Chickpea Stuffed Capsicums
with Fetta, Double Yoghurt, Potato Wedges & Olive Salad
Tender, oven-roasted capsicum is the ideal vessel for a rich, herby chickpea mixture topped with a creamy crumble of fetta. Serve alongside some crispy wedges and an olive-speckled salad for a vibrant and exciting mid-week meal packed with veg!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
capsicum
2
potato
2 clove
garlic
1
brown onion
1
tomato
1 packet
chickpeas
2 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
tomato & herb seasoning
1 packet
tomato paste
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
mixed salad leaves
1 packet
kalamata olives
1 packet
Parsley
1 packet
Flaked Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
⅓ cup
water
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice capsicum in half lengthways and remove stem and seeds. • Place capsicum on a lined oven tray. Brush with olive oil and season with salt and pepper. Arrange cut-side up and roast until tender, 20-25 minutes.
• Meanwhile, cut potato into wedges. • Place wedges on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Finely chop garlic. Thinly slice brown onion. Thinly slice tomato into wedges. Drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add half the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• When capsicum have 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. Cook onion and chickpeas until tender, 3-4 minutes. • Reduce heat to medium-high and add tomato & herb seasoning, tomato paste, and the remaining garlic and cook, until fragrant, 1-2 minutes. • Stir in the water, brown sugar and butter and simmer, until slightly thickened, 1-2 minutes. Season to taste.
• Once capsicum is done, remove tray from oven. Spoon some chickpea mixture into capsicums. • Crumble over fetta cubes and bake, until golden, 5-7 minutes.
• In a medium bowl, combine mixed salad leaves, tomato, kalamata olives and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Divide potato wedges, olive salad, herby chickpea stuffed capsicums and any remaining chickpea filling between plates. • Tear over parsley. Sprinkle with flaked almonds. Drizzle over garlic yoghurt to serve. Enjoy!