Moroccan Chicken & Chickpea Curry
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Moroccan Chicken & Chickpea Curry

Moroccan Chicken & Chickpea Curry

with Roast Veggies, Garlic Rice & Coriander

Enjoy the medley of fragrant flavours in this Moroccan-spiced curry with a gentle warming heat. Make it a low fuss meal that doesn't sacrifice on flavour with chickpeas and chicken that add a moreish bite when added to the creamy roast veggie curry sauce.

The recent weather conditions across New Zealand have 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!

Allergens:
Soy

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 portion

cauliflower

2 clove

garlic

½ tin

chickpeas

1 packet

chicken breast

1 sachet

chermoula spice blend

1 packet

basmati rice

1 packet

tomato paste

1 bottle

Plant-Based Cream

(Contains Soy; )

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 bag

coriander

1 packet

Moroccan Curry Paste

Not included in your delivery

olive oil

20 g

plant-based butter

1 tsp

brown sugar

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

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Nutrition Values

Energy (kJ)3907 kJ
Fat35 g
of which saturates9.6 g
Carbohydrate96.4 g
of which sugars17.9 g
Protein50.4 g
Sodium1861 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

Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220ºC/200ºC fan-forced. • Roughly chop carrot. Cut cauliflower into small florets. • Finely chop garlic. Drain and rinse chickpeas. • Cut chicken breast into 2cm chunks.

2
2

• Place carrot, cauliflower and chermoula spice blend on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

3
3

• Meanwhile, in a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then 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!

4
4

• When veggies have 5 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add Moroccan curry paste and tomato paste until fragrant, 1 minute. • Add chickpeas, plant-based cream, vegetable stock powder, the brown sugar and water (for the sauce). • Bring to a simmer and cook until slightly reduced, 1-2 minutes.

5
5

• Remove pan from the heat, then add roasted veggies and baby spinach leaves. Stir until wilted.

TIP: Add a splash of water if the curry looks too thick.

6
6

• Divide garlic rice between bowls. • Top with Moroccan chicken, chickpea and roast veggie curry. • Tear over coriander to serve. Enjoy!