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.
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
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• 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!