Chermoula Chickpea & Veggie Stew

Name: Chermoula Chickpea & Veggie Stew with Freekeh, Garlic Yoghurt & Almonds
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 packet freekeh; 20 g butter; 1 carrot; 1 portion cauliflower; 2 clove garlic; 1 brown onion; ½ tin chickpeas; 1 bag parsley; 1 sachet chermoula spice blend; 1 box diced tomatoes with garlic & onion; 1 tin coconut milk; 1 packet vegetable stock pot; 1 bag baby spinach leaves; 1 packet flaked almonds; 1 packet Greek-style yoghurt

with Freekeh, Garlic Yoghurt & Almonds

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Take chickpea stew to the next level by adding creamy coconut milk, plus sweet and earthy roasted veggies. Serve on a bed of freekeh, an ancient grain that adds a lovely nutty flavour and al dente texture. Top with the yoghurt for some tang, and the almonds for some crunch.

Tags:

Veggie

Allergens:

Gluten

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains: Gluten;)

carrot

1 portion

cauliflower

2 clove

garlic

brown onion

½ tin

chickpeas

1 bag

parsley

1 sachet

chermoula spice blend

(May be present: Soy.)

1 box

diced tomatoes with garlic & onion

1 tin

coconut milk

1 packet

vegetable stock pot

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2991 kJ

Fat35.7 g

of which saturates19.4 g

Carbohydrate61.7 g

of which sugars30.3 g

Protein20.8 g

Sodium2147 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

Preheat the oven to 240°C/220°C fan-forced. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast the freekeh, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. Drain the freekeh, then rinse and return to the pan over a medium heat. Add the butter and stir until melted.

TIP: The freekeh is cooked when it has softened but still retains some bite.

While the freekeh is cooking, cut the carrot into bite-sized chunks. Cut the cauliflower into small florets. Place the prepped veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

While the veggies are roasting, finely chop the garlic. Thinly slice the brown onion. Drain and rinse the chickpeas (see ingredients).

In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek-style yoghurt to the garlic oil mixture. Stir to combine. Season to taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 3-4 minutes. Add the chermoula spice blend and cook until fragrant, 1 minute. Add the chickpeas, diced tomatoes with garlic & onion, coconut milk and vegetable stock pot. Bring to the boil and cook until slightly reduced, 3-4 minutes. Stir through the baby spinach leaves and roasted veggies.

Roughly chop the parsley. Divide the freekeh between bowls. Top with the chermoula chickpea and veggie stew. Dollop over the garlic yoghurt. Sprinkle with the flaked almonds and parsley to serve.