Italian Pesto Chickpea Veggie Bowl
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Italian Pesto Chickpea Veggie Bowl

Italian Pesto Chickpea Veggie Bowl

with Risoni & Toasted Pine Nuts

Here’s how to get all the deep, rich flavours of a risotto with no stirring or extra work! Simply use handy risoni – the little grain-shaped pasta soaks up all the flavour for a simple and tasty side dish. Topped with pesto, chickpeas and sweet roasted veggies, this is comfort food at its finest.

Tags:
Veggie
•Climate Superstar
Allergens:
Gluten
•Wheat
•Milk
•Pine Nut

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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1

carrot

1

brown onion

½ packet

chickpeas

1 packet

risoni

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 packet

diced tomatoes with garlic & onion

2 packet

Basil Pesto

(Contains Milk;)

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains Milk;)

1 packet

Pine Nuts

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

1 packet

Parsley

Not included in your delivery

olive oil

2 cup

water

1 tsp

brown sugar

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)4252 kJ
Calories1016 kcal
Fat51.9 g
of which saturates13.2 g
Carbohydrate101.8 g
of which sugars25.4 g
Dietary Fibre20.1 g
Protein28.5 g
Sodium2544 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Medium Saucepan
•Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat, then bake until tender, 20-25 minutes.

2
2

• While the vegetables are roasting, finely chop brown onion. • Drain and rinse chickpeas (see ingredients).

3
3

• Heat a medium saucepan over medium-high heat. • Add the water and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 7-8 minutes, or until the risoni is 'al dente' and the water has absorbed.

TIP: Add a splash more water if the risoni looks dry! TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

4
4

• When the veggies have 10 minutes left, heat a large frying pan over medium-high heat. Add onion and cook, tossing, until softened, 4-5 minutes. • Add chickpeas, diced tomatoes with onion & garlic, the brown sugar and a splash of water and cook, until slightly thickened, 4-5 minutes.

5
5

• To frying pan, add the butter, basil pesto, roasted veggies and baby spinach leaves. Season to taste.

6
6

• Divide the risoni between bowls and top with the Italian pesto chickpea and veggie stew. • Garnish with Parmesan cheese and pine nuts. Tear over parsley to serve. Enjoy!