Mediterranean Vegetable & Chickpea Stew

Name: Mediterranean Vegetable & Chickpea Stew with Fetta & Olives
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
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 packet kalamata olives; 1 bag baby spinach leaves; 1 packet basil pesto; 1 packet Fetta Cubes

with Fetta & Olives

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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.

Tags:

Calorie Smart

•Veggie

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

sweet potato

capsicum

carrot

zucchini

2 clove

garlic

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

olive oil

¾ cup

water

1 tsp

honey

Nutritional Values

Energy (kJ)2592 kJ

Fat33.7 g

of which saturates7.1 g

Carbohydrate78.4 g

of which sugars37 g

Protein26.9 g

Sodium3050 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

PDF

• 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!