HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Veggie & Chickpea Stew With Olives & Fetta
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Mediterranean Veggie & Chickpea Stew with Olives & Fetta

Mediterranean Veggie & Chickpea Stew with Olives & Fetta

Lean Protein | Healthier Carbs | Packed with Veggies

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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:VeggieNot Suitable for CoeliacsBalancedNaturally Gluten-FreeUnder 650kcal
Allergens:Milk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

capsicum

1 packet

peeled & chopped pumpkin

1

red onion

1

carrot

1

zucchini

2 clove

garlic

1 sachet

garlic & herb seasoning

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

1 box

diced tomatoes with garlic & olive oil

1 packet

kalamata olives

1 bag

baby spinach leaves

1 sachet

basil pesto

(ContainsMilk)

1 packet

fetta cubes

(ContainsMilk)

1 tub

vegetable stock pot

Not included in your delivery

olive oil

¾ cup

water

2 tsp

milk

(ContainsMilk)

1 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2307 kJ
Fat22.1 g
of which saturates5.7 g
Carbohydrate59.8 g
of which sugars33.9 g
Protein21.9 g
Sodium2461 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Roughly chop the capsicum. Place the capsicum and peeled & chopped pumpkin 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 the red onion. Thinly slice the carrot and zucchini into half-moons. Finely chop the garlic.

3

Heat a large saucepan over medium-high heat with a drizzle of olive oil. Add the onion, carrot and zucchini and cook, stirring, until softened, 6-8 minutes. Add the garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes.

4

Add the chickpeas (including the liquid from the can), diced tomatoes with garlic & olive oil, water, milk, honey and vegetable stock pot. Bring to a boil, then simmer for 5-8 minutes, or until slightly thickened. TIP: The honey and milk will help balance the flavours!

5

While the stew is simmering, roughly chop the kalamata olives. Add the roasted pumpkin, capsicum and baby spinach leaves to the stew. Gently stir to combine until the baby spinach has wilted, 1 minute. Season to taste.

6

Divide the Mediterranean veggie and chickpea stew between bowls. Top with the basil pesto, olives and crumble over the fetta cheese. TIP: Add less olives if you're not a fan!