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.
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
Instructions
• 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!