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Spiced Chickpea & Fetta Stuffed Capsicums
Spiced Chickpea & Fetta Stuffed Capsicums

Spiced Chickpea & Fetta Stuffed Capsicums

with Spinach Couscous & Lemon Yoghurt

Brimming with spiced chickpeas and served with our favourite grain (couscous), these tomatoey, spiced stuffed capsicums are comfort in a bowl! Here, we’ve turned the flavours right up, especially when you add the lemon yoghurt and mint!

Tags:
Calorie Smart
Veggie
Allergens:
Gluten
Wheat
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 Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Couscous

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

1 sachet

Vegetable Stock Pot

3

Garlic

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

2

Capsicum

1 packet

Mint

1 packet

Tomato Paste

1

Lemon

1

Carrot

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Chickpeas

Nutritional Values

Calories575 kcal
Energy (kJ)2400 kJ
Fat14.2 g
of which saturates6.1 g
Carbohydrate76.2 g
of which sugars22 g
Dietary Fibre20.4 g
Protein28.4 g
Sodium1420 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan
Baking Paper

Cooking Steps

Roast the capsicums
1

• 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.

Get prepped
2

• Meanwhile, finely chop garlic. 
• Zest lemon to get a pinch and slice into wedges. 
• Grate carrot. 
• Drain and rinse chickpeas. 
• In a medium bowl, combine Greek-style yoghurt, 
lemon zest and a squeeze of lemon juice. Season to 
taste with salt and pepper. 

Make the filling
3

• When capsicums have 5 minutes remaining, in 
a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook carrot, tossing, until 
tender, 2-3 minutes. 
• Add chickpeas, chermoula spice blend, tomato 
paste and half the garlic and cook until fragrant, 
1-2 minutes. 
• Stir in the water (for the veggies), brown sugar, 
half the butter and stock concentrate, until slightly 
thickened, 1-2 minutes. 

Bake the capsicums
4

• Remove tray from oven and spoon filling into 
capsicum. Sprinkle over fetta cubes, then continue 
baking, for a further 5-7 minutes. 

Make the couscous
5

• Meanwhile, in a medium saucepan, heat the 
remaining butter and garlic over medium-high 
heat. Cook until fragrant, 1 minute. 
• Add the water(for the couscous) and bring to 
the boil. 
• Add couscous and stir to combine, cover with a lid 
and remove from heat. 
• Set aside until the water has absorbed, 5 minutes. 
• Fluff up with fork. Stir through baby spinach leaves
until wilted. Season to taste.

Finish & serve
6

• Divide spinach couscous and spiced chickpea and 
fetta stuffed capsicums between plates. 
• Top with lemon yoghurt and tear over mint. 
• Serve with any remaining lemon wedges. Enjoy!

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