Middle Eastern Chicken & White Bean Soup

Name: Middle Eastern Chicken & White Bean Soup with Dukkah & Garlic Tortilla Flatbreads
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 zucchini; 1 capsicum; 1 sachet dukkah; 1 packet cannellini beans; 2 clove garlic; 40 g plant-based butter (for the sauce); 6 mini flour tortillas; 1 sachet chermoula spice blend; 2 packet tomato sugo; 1 packet vegetable stock pot; 1 tsp brown sugar; 1 cup water; 1 bag baby spinach leaves; 1 bag parsley; 1 packet chicken breast

with Dukkah & Garlic Tortilla Flatbreads

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Take your tastebuds to the Middle East with this hearty chicken dish that delivers in the flavour, texture and aroma departments. Simple steps, like roasting the veggies to bring out their natural sweetness, and dusting the flatbreads with nutty dukkah before crisping them up in the oven, are what makes all the difference.

Allergens:

Sesame

•Almond

•Gluten

•Soy

•Wheat

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

zucchini

capsicum

1 sachet

dukkah

(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)

1 packet

cannellini beans

2 clove

garlic

mini flour tortillas

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

1 sachet

chermoula spice blend

(May be present: Soy.)

2 packet

tomato sugo

(May be present: Gluten, Wheat.)

1 packet

vegetable stock pot

1 bag

baby spinach leaves

1 bag

parsley

1 packet

chicken breast

Not included in your delivery

olive oil

40 g

plant-based butter (for the sauce)

1 tsp

brown sugar

1 cup

water

Nutritional Values

Energy (kJ)3949 kJ

Fat34.5 g

of which saturates8.1 g

Carbohydrate85.5 g

of which sugars24 g

Protein61.5 g

Sodium2915 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Saucepan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini and capsicum into bite-sized chunks. Cut chicken breast into 2cm chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with some dukkah (save a generous pinch for the flatbreads!) and season with pepper. Toss to coat. • Roast until tender, 15-20 minutes.

• While veggies are roasting, drain and rinse cannellini beans. Finely chop garlic. • Microwave the plant-based butter and garlic in a small bowl for 10 second bursts or until melted. Stir to combine. • Place mini flour tortillas on a second lined oven tray. Brush with half the garlic butter and sprinkle with reserved dukkah, turning to coat.

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to bowl. Wipe out and return saucepan to medium-high heat. • Cook cannellini beans, tomato paste and chermoula spice blend, stirring, until fragrant, 1-2 minutes. • Add tomato sugo, vegetable stock pot, the brown sugar and the water. Bring to a simmer and cook until slightly thickened, 5-8 minutes. • When soup is halfway through cooking, bake flatbreads until golden and crispy, 5-6 minutes. • When soup is done, stir through baby spinach leaves, cooked chicken, roasted veggies and remaining garlic butter. Season to taste.