Middle Eastern Chickpea Stew & Toasted Freekeh
with Roasted Veggies & Garlic Yoghurt
We're taking chickpea stew to the next level by adding roasted veggies, toasted pine nuts and garlic yoghurt. Served on a bed of freekeh, an ancient grain that adds a toasted, nutty flavour and great texture, this is a substantial dinner packed with good stuff!
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.
1 packet
freekeh
(ContainsGluten)2 cube
vegetable stock
1 unit
carrot
1 portion
cauliflower
2 clove
garlic
1 unit
brown onion
½ tin
chickpeas
(May be present Gluten, Lupin, Soy)1 bunch
parsley
1 packet
pine nuts
(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)1 packet
Greek-style yoghurt
(ContainsMilk)1 sachet
chermoula spice mix
(ContainsSulphites)1 box
diced tomatoes with garlic & olive oil
1 packet
light cooking cream
(ContainsMilk)1 bag
baby spinach leaves
Not included in your delivery
olive oil
3.5 cup
water
Preheat the oven to 240°C/220°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast, tossing, until fragrant, 2 minutes. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then reduce the heat to a simmer and cook until tender, 30-35 minutes.
TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, cut the carrot (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Place the carrot and cauliflower on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the vegetables are roasting, finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Drain and rinse the chickpeas (see ingredients list). Roughly chop the parsley. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.
Return the frying pan to a medium-high heat. Add olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic and cook until fragrant, 1 minute. Transfer to a small bowl and set aside to cool for 5 minutes. Add the Greek yoghurt and whisk to combine. Season to taste with salt and pepper.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the chermoula spice blend and cook until fragrant, 1 minute. Add the chickpeas, diced tomatoes with garlic & olive oil, light cooking cream and crumble in the remaining vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil and cook until thickened, 5-6 minutes. Stir through the baby spinach leaves and roasted vegetables.
Divide the freekeh between bowls. Top with the Middle Eastern chickpea stew, garlic yoghurt and toasted pine nuts. Garnish with the parsley.