Mediterranean Chicken, Chickpea & Veggie Stew

Name: Mediterranean Chicken, Chickpea & Veggie Stew with Basil Pesto, Fetta & Kalamata Olives
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 capsicum; 1 carrot; 1 zucchini; 2 clove garlic; 1 packet chicken breast; 1 stengel(s) chickpeas; 1 sachet garlic & herb seasoning; ¾ cup water; 1 tsp honey; 1 packet vegetable stock pot; 1 packet kalamata olives; 1 bag baby spinach leaves; 1 packet basil pesto; 1 packet Fetta Cubes; 1 sweet potato; 1 brown onion; 1 box diced tomatoes with garlic & onion

with Basil Pesto, Fetta & Kalamata Olives

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This Harmony Week, dive into the classics, like this Mediterranean chicken and chickpea stew. Although simple at first glance, we've packed this dish with all of the best veggies and created a flavour-diverse meal, which pays some serious homage to its Mediterranean motherland.

Allergens:

Milk

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 Time

DifficultyMedium

Ingredients

Serving amount

capsicum

carrot

zucchini

2 clove

garlic

1 packet

chicken breast

1 stengel(s)

chickpeas

1 sachet

garlic & herb seasoning

1 packet

vegetable stock pot

1 packet

kalamata olives

1 bag

baby spinach leaves

1 packet

basil pesto

(Contains: Milk;)

1 packet

Fetta Cubes

(Contains: Milk;)

sweet potato

brown onion

1 box

diced tomatoes with garlic & onion

Not included in your delivery

olive oil

¾ cup

water

1 tsp

honey

Nutritional Values

Energy (kJ)3478 kJ

Fat34.5 g

of which saturates8 g

Carbohydrate67.2 g

of which sugars35.3 g

Protein57.3 g

Sodium2983 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Saucepan

Cooking Steps

• Preheat the oven to 220°C/200°C fan forced. Cut bsweet potato into bite-sized chunks. Roughly chop capsicum. Thinly slice carrot and zucchini into half-moons. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.

• While the veggies are roasting, finely chop garlic. Thinly slice brown onion. Drain and rinse chickpeas. Cut chicken breast into 2cm chunks.

• Heat a large saucepan over medium-high heat with a drizzle of olive oil. Add chicken and onion and cook, stirring, until browned, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes.

• To the pan, add chickpeas, diced tomatoes with garlic & onion, water, honey and vegetable stock pot. Bring to a boil, then simmer for 3-4 minutes, or until slightly thickened.

• While the soup is simmering, roughly chop kalamata olives. • To the soup, add roasted veggies and baby spinach leaves. Gently stir to combine until wilted, 1 minute. Season to taste.

• Divide the Mediterranean chicken & chickpea stew between bowls. • Top with a dollop of basil pesto, olives and crumble over the fetta cheese to serve. Enjoy!

TIP: Add less olives if you're not a fan!