Mediterranean Chickpea & Veggie Stew
with Basil Pesto, Semi-Dried Tomatoes & Fetta
This Harmony Week, dive into the classics, like this Mediterranean chickpea stew. Although simple at first glance, we've packed this dish with all of the best veggies and created a flavour-diverse meal, which pays some serious homage to its Mediterranean motherland.
This recipe is under 650kcal per serving.
Due to sourcing challenges some of the fresh ingredients you may receive may be slightly different to what's pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
capsicum
1
carrot
1
zucchini
2 clove
garlic
1
brown onion
1 tin
chickpeas
1 sachet
garlic & herb seasoning
1 box
diced tomatoes with garlic & onion
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
½ packet
semi-dried tomatoes
(Contains Sulphites;)
Not included in your delivery
1
olive oil
¾ cup
water
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat the oven to 220°C/200°C fan forced. Cut sweet potato into bite-sized chunks. Roughly chop capsicum. Thinly slice carrot and zucchini into half-moons. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.
• While the veggies are roasting, finely chop garlic. Thinly slice brown onion. Drain and rinse chickpeas.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. Add onion and cook, stirring, until softened, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes.
• To the saucepan, add chickpeas, diced tomatoes with garlic & onion, the water, the honey and vegetable stock pot. Bring to the boil, then simmer for 3-4 minutes, or until slightly thickened.
• While the soup is simmering, roughly chop semi-dried tomatoes. • To the soup, add roasted veggies and baby spinach leaves. Gently stir to combine until leaves are wilted, 1 minute. Season to taste.
• Divide the Mediterranean chickpea & veggie stew between bowls. • Top with a dollop of basil pesto, semi-dried tomatoes and crumble over fetta cubes to serve. Enjoy!