Middle Eastern Chickpea-Stuffed Capsicum
with Leafy Couscous & Garlic Yoghurt
If you’re as crazy about capsicums as we are then gather around and try out the latest capsicum creation - they’re stuffed full of saucy cannellini beans and sprinkled in Cheddar cheese to add a melted gooey layer on top. We’re these stuffed capsicum’s number one fans!
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Capsicum
Garlic
1
Lemon
1
Carrot
1
Chickpeas
1
Greek-Style Yoghurt
(Contains Milk; )
1
Chermoula Spice Blend
1
Tomato Paste
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Vegetable Stock Powder
1
Couscous
(Contains Gluten(Wheat); )
1
baby leaves
Not included in your delivery
1
olive oil
brown sugar
butter
(Contains Milk; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice capsicum in half lengthways, then remove stem and seeds. • Place capsicum on a lined oven tray. Brush capsicum 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 large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and lemon zest. Season to taste.
• When capsicum has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook chickpeas and carrot until tender, 2-3 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add chermoula spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar and butter. Simmer until slightly thickened, 1-2 minutes. Season with salt and pepper.
• Remove tray from oven, then spoon chickpea filling into capsicum. • Sprinkle over shredded Cheddar cheese and bake until cheese is golden, 5-7 minutes.
• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil and the remaining garlic. Cook until fragrant, 1 minute. Add the water (for the couscous) and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with fork. • Stir through baby leaves until wilted. Add a squeeze of lemon juice and season to taste.
• Divide leafy couscous and cheesy Middle Eastern stuffed capsicums between bowls. • Dollop with garlic yoghurt. Serve with any remaining lemon wedges. Enjoy!