Mediterranean Vegetable & Chickpea Stew
with Fetta & Olives- Milk
When we first tried this bright burst of goodness, we all agreed it had that "hug in a bowl" kind of feeling. There's wholesome chickpeas, pumpkin and capsicum, Plus a sublime basil pesto to make it a nutritionally balanced meal. *This recipe is under 650kcal per serving.*
Ingredients
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 packet
kalamata olives
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1
olive oil
¾ cup
water
1 tsp
honey
Utensils
Cooking Steps
• 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.
• While the veggies are roasting, finely chop garlic. Thinly slice brown onion. Drain and rinse chickpeas.
• 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.
• 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 vegetable & 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!
