Mediterranean Chickpea & Veggie Stew
with Parmesan & Garlic Bread
If you're planning to stay in with a cosy home-cooked dinner, then this stew fits the criteria. Tomato and chickpeas come together in a snap to create the base for the roast veggies to soak in. Dig in and enjoy the comfort of an easy to make and tasty dinner.
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
1
carrot
1
courgette
1
leek
3 clove
garlic
½ tin
chickpeas
1 sachet
Nan's Special Seasoning
1 packet
tomato paste
1 sachet
vegetable stock powder
1 roll(s)
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
1.5 cup
water
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and courgette into bite-sized chunks. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly. Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Drain and rinse chickpeas (see ingredients). • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook Nan's special seasoning, chickpeas and half the garlic until fragrant, 1-2 minutes. • Add tomato paste, vegetable stock powder, the brown sugar, water and half the butter, then bring to the boil. Reduce heat to medium and simmer for 4-5 minutes.
• Meanwhile, slice ciabatta in half lengthways. • In a small bowl, place the remaining butter and remaining garlic. Microwave in 10 second bursts or until melted. Season with salt. • Brush garlic butter over the cut sides of the ciabatta. • Place ciabatta directly on a wire oven rack and bake until heated through, 5 minutes.
• Remove saucepan from heat, add roast veggies and baby leaves and stir until wilted. Season to taste. • Divide Mediterranean chickpea and veggie stew between bowls. Sprinkle over grated Parmesan cheese. • Serve with garlic bread. Enjoy!