Pesto Chickpea & Veggie Risoni Bowl

Name: Pesto Chickpea & Veggie Risoni Bowl with Toasted Pine Nuts & Parmesan Cheese
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 sweet potato; 1 carrot; 1 brown onion; ½ packet chickpeas; 2 cup water; 1 packet risoni; 1 packet diced tomatoes with garlic & onion; 1 tsp brown sugar; 20 g butter; 2 packet Basil Pesto; 1 packet Baby Spinach Leaves; 1 packet Parmesan Cheese; 1 packet Pine Nuts; 1 packet Parsley

with Toasted Pine Nuts & Parmesan Cheese

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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

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

sweet potato

carrot

brown onion

½ packet

chickpeas

1 packet

risoni

(Contains: Gluten, Wheat; May be present: Eggs, 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, Peanuts, 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;)

Nutritional Values

Energy (kJ)3113 kJ

Calories744 kcal

Fat50.8 g

of which saturates12.8 g

Carbohydrate46.4 g

of which sugars24.9 g

Dietary Fibre20.1 g

Protein19.5 g

Sodium2521 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.

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

• 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.

• When the veggies have 10 minutes left, heat a large frying pan over medium-high heat. Cook onion, 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.

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

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