Saucy Beef & Chickpea Stew
with Romesco Sauce & Veggies
This saucy stew, filled with smokey romesco sauce and burnished oranges (chickpeas and carrots) will have you feeling as warm as it looks. And with this speedy method, you’ll be left with beef that’s as tender as it is satisfying.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Keep an eye out...Due to recent sourcing challenges, we’ve replaced courgette with carrot, which may be a little 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
carrot
1 bag
green beans
2 clove
garlic
1 bag
baby spinach leaves
½ tin
chickpeas
½ packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
beef strips
1 packet
romesco sauce
(Contains Tree Nuts; May be present Milk, Sulphites, Egg, Sesame, Fish, Gluten, Soy. )
Not included in your delivery
olive oil
1.5 cup
water
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Thinly slice the carrot into half-moons. Trim the green beans and slice into thirds. Finely chop the garlic. Roughly chop the baby spinach leaves. Drain and rinse the chickpeas (see ingredients).
Heat a deep frying pan or large saucepan over a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans until softened, 4-5 minutes.
Add the tomato paste (see ingredients) and garlic, cook, stirring, until fragrant, 30 seconds. Add the water, garlic & herb seasoning, chicken-style stock powder, butter, brown sugar and a pinch of salt and pepper. Bring to a boil, then simmer for 3-6 minutes.
While the stew is simmering, heat a medium frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Add the baby spinach and chickpeas to the stew and cook until the spinach has wilted, 1-2 minutes. Remove from the heat. Add the cooked beef and stir to combine.
TIP: Add a splash of water if the stew is too thick.
SPICY! The sauce is slightly spicy, use less if you're sensitive to heat.
Divide the beef and chickpea stew between bowls. Top with the romesco sauce to serve.