Mediterranean Chickpea Stuffed Capsicums
with Spinach Couscous & Lemon Yoghurt
Brimming with spiced chickpeas and served with our favourite grain (couscous), these tomatoey, Mediterranean stuffed capsicums are comfort in a bowl! Here, we've turned the flavours right up, especially when you add the lemon yoghurt and mint!
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
capsicum
3 clove
garlic
½
lemon
1
carrot
1 packet
chickpeas
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
mediterranean seasoning
1 packet
tomato paste
½ packet
vegetable stock pot
1 packet
Fetta Cubes
(Contains Milk;)
1
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
baby spinach leaves
½ packet
mint
Not included in your delivery
olive oil
¼ cup
water (for the veggies)
1 tsp
brown sugar
40 g
butter
(Contains Milk;)
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice capsicums in half lengthways and remove stem and seeds. • Place capsicums on a lined oven tray. Brush capsicums with olive oil and season with salt and pepper. Arrange cut-side up and roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • Zest lemon to get a pinch and slice into wedges. • Grate carrot. • Drain and rinse chickpeas. • In a medium bowl, combine Greek-style yoghurt, lemon zest and a squeeze of lemon juice. Season to taste with salt and pepper.
• When capsicums have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 2-3 minutes. • Add chickpeas, mediterranean seasoning, tomato paste and half the garlic and cook until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar, half the butter and vegetable stock pot (see ingredients), until slightly thickened, 1-2 minutes.
• Remove tray from oven and spoon filling into capsicum. Sprinkle over fetta cubes and continue baking, for a further 5-7 minutes.
• Meanwhile, in a medium saucepan, heat the remaining butter and garlic over medium-high heat. • Cook until fragrant, 1 minute. Add the water (for the couscous) and bring to the boil. • Add couscous and stir to combine, cover with a lid and remove from heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with fork. Stir through baby spinach leaves until wilted. Season to taste.
• Divide spinach couscous and Mediterranean chickpea stuffed capsicums between bowls. • Top with lemon yoghurt and tear over mint (see ingredients). • Serve with any remaining lemon wedges. Enjoy!