Mexican-Spiced Chickpea Rice Bowl
with Charred Corn Salsa & Cheddar Cheese
It’s a veggie party tonight and there’s a stellar lineup. We're bringing the roasted kumara, sweetcorn and veggies to the table. The real stars tonight are the Mexican-spiced chickpeas cooled off with sour cream and garlic rice. You’ll be enjoying this celebration of veggie flavour until the bowl is empty.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Brown Onion
1 packet
basmati rice
1 tin
sweetcorn
1 tin
chickpeas
1
tomato
1
cucumber
1 bag
coriander
½
lemon
1 packet
sour cream
(Contains Milk; )
1 packet
tomato paste
1 sachet
vegetable stock powder
1
Kumara
3 clove
garlic
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
1 cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut kumara into bite-sized chunks. Cut onioninto wedges. • Place kumara and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, water (for the rice) and a pinch of salt, stir, and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, drain sweetcorn. Drain and rinse chickpeas. Roughly chop tomato, cucumber and coriander. Zest lemon to get a generous pinch, then slice into wedges.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and allow to cool. • To the bowl with charred corn, add tomato, cucumber, a generous squeeze of lemon juice and a pinch of salt and pepper. Toss to combine. • In a small bowl, combine sour cream, lemon zest and a pinch of salt. Set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook tomato paste, chickpeas, Tex-Mex spice blend and remaining garlic, tossing, until fragrant, 1-2 minutes. • Add water (for the sauce) and vegetable stock powder, then bring to a simmer and cook until tender, 3-4 minutes. • Using a potato masher or a fork, lightly crush chickpeas. Stir through roasted veggies, then season to taste.
TIP: Add a splash more water if the sauce looks too thick.
• Divide garlic rice between bowls. Top with Mexican-spiced chickpeas and veggies, charred corn salsa and zesty sour cream. • Sprinkle over shredded Cheddar cheese. • Garnish with coriander and serve with any remaining lemon wedges. Enjoy!