Smashed Chermoula 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
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
3
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 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
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
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Cut potato in half. • Place potatoes 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 stir to combine. Season with salt and pepper to taste.
• When potatoes have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chickpeas, chermoula spice blend, tomato paste and remaining garlic and cook, until fragrant, 1-2 minutes. • Stir in the water, brown sugar, butter and vegetable stock powder, until slightly reduced, 1-2 minutes. Lightly crush chickpeas with a fork. Season to taste.
• Meanwhile, in a large bowl, combine golden goddess dressing, mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide spuds and garden salad between plates. • Top spuds with smashed chermoula chickpeas, Cheddar cheese and garlic yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!