Mediterranean Chickpea & Veggie Stew

Name: Mediterranean Chickpea & Veggie Stew with Basil Pesto, Semi-Dried Tomatoes & Fetta
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 sweet potato; 1 capsicum; 1 carrot; 1 zucchini; 2 clove garlic; 1 brown onion; 1 tin chickpeas; 1 sachet garlic & herb seasoning; 1 box diced tomatoes with garlic & onion; ¾ cup water; 1 tsp honey; 1 packet vegetable stock pot; 1 bag baby spinach leaves; 1 packet basil pesto; 1 packet Fetta Cubes; ½ packet semi-dried tomatoes

with Basil Pesto, Semi-Dried Tomatoes & Fetta

4.5(199)

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Calories

:

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Protein

:

23.9g protein

Preparation Time

:

35 minutes

Difficulty

:

Medium

Calorie Smart

Veggie

Allergens:

Milk
Sulphites

This Harmony Week, dive into the classics, like this Mediterranean 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. *This recipe is under 650kcal per serving.* *Due to sourcing challenges some of the fresh ingredients you may receive may be slightly different to what's pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

sweet potato

1

capsicum

1

carrot

1

zucchini

2 clove

garlic

1

brown onion

1 tin

chickpeas

1 sachet

garlic & herb seasoning

1 box

diced tomatoes with garlic & onion

1 packet

vegetable stock pot

1 bag

baby spinach leaves

1 packet

basil pesto

(Contains: Milk;)

1 packet

Fetta Cubes

(Contains: Milk;)

½ packet

semi-dried tomatoes

(Contains: Sulphites;)

Not included in your delivery

1

olive oil

¾ cup

water

1 tsp

honey

Nutritional Values

Energy (kJ)2717 kJ

Fat29.3 g

of which saturates6.4 g

Carbohydrate67.3 g

of which sugars35.3 g

Protein23.9 g

Sodium2895 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Saucepan

Cooking Steps

PDF

1

• Preheat the oven to 220°C/200°C fan forced. Cut sweet 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.

2

• While the veggies are roasting, finely chop garlic. Thinly slice brown onion. Drain and rinse chickpeas.

3

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

4

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

5

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

6

• Divide the Mediterranean chickpea & veggie stew between bowls. • Top with a dollop of basil pesto, semi-dried tomatoes and crumble over fetta cubes to serve. Enjoy!