Garlicky Tomato Chickpeas & Chermoula Rice

Name: Garlicky Tomato Chickpeas & Chermoula Rice with Fetta Salad, Garlic Yoghurt & Almonds
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 40 g butter; 1 sachet chermoula spice blend; 1 packet basmati rice; 1 packet vegetable stock pot; 2 clove garlic; 1 punnet Snacking Tomatoes; 1 carrot; 1 tin chickpeas; 1 packet tomato paste; 1 sachet garlic & herb seasoning; 1 bag mixed salad leaves; 1 drizzle white wine vinegar; 1 packet Fetta Cubes; 1 packet flaked almonds; 1.5 cup water (for the rice); ½ cup water (for the sauce); 1 packet Greek-style yoghurt

with Fetta Salad, Garlic Yoghurt & Almonds

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In this vibrant veggie dish, hearty chickpeas and subtly sweet grated carrot soak up the garlic and herb tomato sauce like a treat. Our chermoula spice blend gives the rice a gorgeous golden hue, while the garlic yoghurt brings everything together, providing creaminess and tang. Don't forget to crumble the fetta over the salad before serving up (we doubt you will!).

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Veggie

Allergens:

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

chermoula spice blend

1 packet

basmati rice

1 packet

vegetable stock pot

2 clove

garlic

1 punnet

Snacking Tomatoes

carrot

1 tin

chickpeas

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 bag

mixed salad leaves

1 packet

Fetta Cubes

1 packet

flaked almonds

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

40 g

butter

1 drizzle

white wine vinegar

1.5 cup

water (for the rice)

½ cup

water (for the sauce)

Nutritional Values

Energy (kJ)2905 kJ

Fat33.7 g

of which saturates14.9 g

Carbohydrate108.6 g

of which sugars16.9 g

Protein24.9 g

Sodium2119 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, heat 1/2 the butter and a dash of olive oil over medium heat. • Cook chermoula spice blend until fragrant, 30 seconds. Add basmati rice, the water (for the rice) and vegetable stock pot. Stir to combine, then bring to the boil. • Reduce heat to low, then cover with a lid and cook for 10 minutes. • 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!

• Meanwhile, finely chop garlic. Halve cherry tomatoes. Grate carrot. Drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic, stirring, until fragrant, 1 minute. • Transfer to a small bowl. Add Greek-style yoghurt and stir to combine. Season to taste.

• Return frying pan to high heat with a drizzle of olive oil. Cook chickpeas and carrot, stirring, until slightly golden and tender, 4-5 minutes. • Reduce heat to medium. Add tomato paste and garlic & herb seasoning and cook until fragrant, 1 minute. • Add the water (for the sauce) and remaining butter. Simmer until thickened, 2-3 minutes. Season to taste. • Meanwhile, combine mixed salad leaves, cherry tomatoes and a drizzle of olive oil and white wine vinegar in a medium bowl. Scatter over the fetta cubes. Season to taste.

• Divide garlicky tomato chickpeas and chermoula rice between bowls. Top with garlic yoghurt and sprinkle with flaked almonds. • Serve with fetta salad. Enjoy!