Indian Chickpea & Veggie Filo Parcels
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Indian Chickpea & Veggie Filo Parcels

Indian Chickpea & Veggie Filo Parcels

with Lemon Yoghurt & Mixed Leaf Salad

Ding dong! One delivery of scrumptious Indian spiced chickpeas with roasted veggies. Careful, that filo pastry wrapping is golden crunchy and simply irresistible, it should come with a warning. As a bonus, we’re giving you a zesty lemon yoghurt to serve with the parcels. Sign on the dotted line and this delicious dish is all yours!

Tags:
Veggie
Allergens:
Sulphites
Milk
Gluten

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

Total Time55 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

1

Brown Onion

½

lemon

1 tin

chickpeas

1 sachet

vegetable stock powder

1 packet

Onion Chutney

(Contains Sulphites; )

1 bag

baby spinach leaves

1 packet

filo pastry

(Contains Gluten; )

1 bag

Mixed Salad Leaves

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 sachet

Mild North Indian Spice Blend

Not included in your delivery

olive oil

60 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)3697 kJ
Fat32.5 g
of which saturates18.7 g
Carbohydrate112.6 g
of which sugars22.3 g
Protein29.1 g
Sodium1673 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Non-Stick Pan
Baking Tray
Baking Paper

Cooking Steps

1
1

• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cut potato into large chunks. Cut carrot into bite-sized chunks. • Cook veggies in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.

2
2

• Meanwhile, finely chop onion. Zest lemon to get a pinch, then slice into wedges. Drain and rinse chickpeas.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and chickpeas until tender, 3-5 minutes. • Add Mumbai spice blend and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. • Add vegetable stock powder, onion chutney and 1/2 the butter and stir to combine, then remove from heat. • Add cooked veggies and baby spinach leaves. Stir to combine, then lightly crush chickpea mixture with a fork. Season to taste.

4
4

• In a small heatproof bowl, add the remaining butter with a pinch of salt and microwave in 10 second bursts until melted. Lay a filo pastry sheet on a dry surface and fold in half. • Spoon veggie mixture in the centre of filo sheet. Fold sides over and roll into a parcel. • Place on a lined oven tray. Repeat with remaining filo sheets and veggie mixture. • Brush parcels with butter and bake until golden, 25-30 minutes.

5
5

• When the parcels have 5 minutes remaining, combine Greek-style yoghurt and lemon zest in a small bowl. Season to taste. • In a medium bowl, combine mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.

6
6

• Divide Indian chickpea and veggie filo parcels and mixed leaf salad between plates. • Serve with lemon yoghurt and any remaining lemon wedges. Enjoy!