Middle Eastern Smashed Chickpea Spuds
with Garden Salad & Garlic Yoghurt
For the chickpea lover in all of us, dive into this tasty number with some serious dinner-time staples. These loaded jacket potatoes are taken to the next level with a drizzle of yoghurt and when paired with a bright garden salad, you'll be smiling from ear to ear.
This recipe is under 650kcal per serving.
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
2
potato
3 clove
garlic
1
tomato
1 packet
chickpeas
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
chermoula spice blend
1 packet
tomato paste
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
1 packet
Cheddar cheese
(Contains Milk;)
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
drizzle
white wine vinegar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Cut potato in half. Place potato on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast, until crisp and tender, 40-45 minutes.
• Meanwhile, finely chop garlic. • Roughly chop tomato. • Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil and half the garlic over medium-high heat. Cook, until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• When the potatoes have 5 minutes remaining, return large frying pan to medium-high heat with a drizzle of olive oil. • Cook chickpeas, chermoula spice blend, tomato paste and remaining garlic, until fragrant, 1-2 minutes. • Stir in the water, the brown sugar, the butter and vegetable stock powder, until slightly reduced, 1-2 minutes. Lightly crush with a fork. Season to taste.
• Just before serving, in a large bowl, combine mixed salad leaves, tomato and a drizzle of the white wine vinegar and olive oil. Season.
• Divide jacket potatoes and garden salad between plates. • Top potatoes with Middle Eastern smashed chickpeas, Cheddar cheese and garlic yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!