Moroccan Chickpea Veggie, Chicken & Currant Stew
with Mash & Almonds
Bring the warm Moroccan flavours to your table in the form of a stew packed on top of a blanket of mashed potato. The comforting addition of chickpeas, chicken and spices is everything this stew needs to end a long day.
We’ve replaced the lentils in this recipe with chickpeas due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
parsnip
2
potato
½
Onion
1 packet
chickpeas
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Moroccan Curry Paste
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 sachet
vegetable stock powder
1 packet
baby leaves
1 packet
chicken breast
Not included in your delivery
olive oil
2 tablespoon (tbsp)
plant-based milk
20 g
plant-based butter
2 tsp
brown sugar
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut carrot and parsnip into bite-sized chunks. Peel potato and cut into large chunks. Slice onion into wedges. Drain and rinse lentils. • Cut chicken breast into 2cm chunks.
• Place carrot, parsnip and onion on a lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. • In the last 3 minutes of cook time, add flaked almonds to one side of the tray, return to the oven and roast until golden.
• Meanwhile, half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based milk and a good drizzle of olive oil to the potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• When the veggies have 10 minutes remaining, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return saucepan to medium-high heat with the plant-based butter and a drizzle of olive oil. • Cook garlic paste and Moroccan curry paste until fragrant, 1 minute. • Add diced tomatoes, currants, the brown sugar, lentils, vegetable stock powder and a splash of water. Bring to the boil, then reduce heat to medium, and simmer until slightly thickened, 2-3 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• To the lentil stew, add cooked chicken, roasted veggies and baby leaves, stirring until wilted.
• Divide mash between bowls, then top with hearty Morrocan chicken and lentil stew. • Sprinkle over almonds to serve. Enjoy!