Herby Chickpea & Fetta Stuffed Capsicums
with Potato Wedges & Olive Salad
Tender, oven-roasted capsicum is the ideal vessel for a rich, herby chickpea mixture topped with a creamy crumble of fetta. Serve alongside some crispy wedges and an olive-speckled salad for a vibrant and exciting mid-week meal packed with veg!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
2
Capsicum
1
Brown Onion
1 sachet
Tomato & Herb Seasoning
1 packet
Dill
2
Potato
1
Tomato
1 packet
Tomato Paste
1 packet
Kalamata Olives
1 packet
Mixed Salad Leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Chickpeas
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice capsicum in half lengthways and remove stem and seeds. • Place capsicum on a lined oven tray. Brush with olive oil and season with salt and pepper. Arrange cut-side up and roast until tender, 20-25 minutes.
• Meanwhile, cut potato into wedges. • Place wedges on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.
• Roughly chop dill. Finely chop garlic. Thinly slice brown onion. Thinly slice tomato into wedges. Drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add half the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste with salt and pepper.
• When capsicums have 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. Cook onion and chickpeas until tender, 3-4 minutes. • Reduce heat to medium-high, then add tomato & herb seasoning, tomato paste and the remaining garlic and cook until fragrant, 1-2 minutes. • Stir in the water, brown sugar and butter and simmer until slightly thickened, 1-2 minutes. Season to taste.
• Once capsicums are done, remove tray from oven. Spoon some chickpea mixture into capsicums. • Crumble over fetta cubes and bake until golden, 5-7 minutes.
• In a medium bowl, combine mixed salad leaves, tomato, kalamata olives and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide potato wedges, olive salad, herby chickpea stuffed capsicums and any remaining chickpea filling between plates. • Garnish with dill, flaked almonds and drizzle over garlic yoghurt to serve. Enjoy!
