Italian Pesto Chickpea Veggie Bowl
with Risoni & Toasted Pine Nuts
Here’s how to get all the deep, rich flavours of a risotto with no stirring or extra work! Simply use handy risoni – the little grain-shaped pasta soaks up all the flavour for a simple and tasty side dish. Topped with pesto, chickpeas and sweet roasted veggies, this is comfort food at its finest.
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
1
sweet potato
1
carrot
1
brown onion
½ tin
chickpeas
1 sachet
vegetable stock powder
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 box
diced tomatoes with garlic & onion
2 packet
basil pesto
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
2 cup
water
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat, then bake until tender, 20-25 minutes.
• While the vegetables are roasting, finely chop the brown onion. Drain and rinse the chickpeas (see ingredients).
• Heat a medium saucepan over a medium-high heat. • Add the water, vegetable stock powder and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 13-15 minutes, or until the risoni is 'al-dente' and the water has absorbed.
TIP: Add a splash more water if the risoni looks dry!
• When the veggies have 10 minutes left, heat a large frying pan over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. • Add the chickpeas, diced tomatoes with garlic & onion, the brown sugar and a splash of water and cook, until slightly thickened, 4-5 minutes.
• Gently stir through the butter, basil pesto, roasted vegetables and baby spinach leaves to the frying pan. Season to taste.
• Divide the risoni between bowls and top with the Italian pesto chickpea stew. • Garnish with the shaved Parmesan cheese and pine nuts. Enjoy!