Mediterranean Chickpea & Veggie Stew
with Parmesan & Garlic Panini
If you're planning to stay in with a cosy homecooked 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.
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
capsicum
3 clove
garlic
½ tin
chickpeas
1 packet
tomato paste
1 sachet
vegetable stock powder
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 bag
baby spinach leaves
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
40 g
butter
(Contains Milk; )
1.5 cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut carrot, courgette and capsicum into bite-sized chunks. • 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 Aussie spice blend, 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. Season to taste.
• Meanwhile, slice wholemeal panini 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 panini. Place panini directly on a wire oven rack and bake until heated through, 5 minutes.
• Remove saucepan from heat, add roast veggies and baby spinach leaves and stir until wilted. Season to taste. • Divide Mediterranean chickpea and veggie stew between bowls. Sprinkle over grated Parmesan cheese. • Serve with garlic panini. Enjoy!