Moroccan Chicken & Butter Bean Stew
with Veggies & Garlic Tortilla Flatbreads
Inspired by 'harira', a traditional North African soup brimming with legumes, veggies and fresh herbs, this is no humble stew! Simmer all the goodness with creamy coconut milk, tender chicken and our chermoula spice blend, and scoop it up with golden, crispy flatbreads, straight from the oven.
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 bag
silverbeet
1 bag
green beans
1 packet
cannellini beans
1 bag
soffritto mix
1 packet
tomato paste
1 sachet
chermoula spice blend
1 packet
garlic paste
1 packet
coconut milk
1 packet
vegetable stock powder
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
parsley
1 packet
chicken breast
Not included in your delivery
olive oil
¾ cup
water
30 g
plant-based butter (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Roughly chop silverbeet. Trim and halve green beans. Drain and rinse cannellini beans. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken with soffritto mix until browned and cooked through (when no longer pink inside), 3-4 minutes. • Stir in tomato paste, green beans, chermoula spice blend and half the garlic paste and cook until fragrant, 1-2 minutes.
• Add the water, coconut milk, vegetable stock pot and cannellini beans. Cook, stirring, until slightly thickened, 3-4 minutes. • Stir in silverbeet and the plant-based butter. Cook until silverbeet is just wilted, 1-2 minutes.
• Meanwhile, combine a drizzle of olive oil and remaining garlic paste in a small bowl. • Place mini flour tortillas on a lined oven tray. Brush with garlic oil mixture, then bake until golden and crispy, 5-8 minutes.
TIP: If your oven tray is crowded, divide the tortillas between two trays.
• Divide Moroccan cannellini bean stew between bowls. • Sprinkle with flaked almonds. Tear over parsley leaves. • Serve with garlic tortilla flatbreads. Enjoy!