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 packet
chickpeas
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
diced tomatoes with garlic & onion
2 packet
Basil Pesto
(Contains Milk;)
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains Milk;)
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
Parsley
Not included in your delivery
olive oil
2 cup
water
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat 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 brown onion. • Drain and rinse chickpeas (see ingredients).
• Heat a medium saucepan over medium-high heat. • Add the water and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 7-8 minutes, or until the risoni is 'al dente' and the water has absorbed.
TIP: Add a splash more water if the risoni looks dry! TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• When the veggies have 10 minutes left, heat a large frying pan over medium-high heat. Add onion and cook, tossing, until softened, 4-5 minutes. • Add chickpeas, diced tomatoes with onion & garlic, the brown sugar and a splash of water and cook, until slightly thickened, 4-5 minutes.
• To frying pan, add the butter, basil pesto, roasted veggies and baby spinach leaves. Season to taste.
• Divide the risoni between bowls and top with the Italian pesto chickpea and veggie stew. • Garnish with Parmesan cheese and pine nuts. Tear over parsley to serve. Enjoy!