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Middle Eastern Chickpea Stew & Toasted Freekeh

Middle Eastern Chickpea Stew & Toasted Freekeh

with Roasted Veggies & Garlic Yoghurt

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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!

Allergens:GlutenTree NutsMilkSulphites

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2760 kJ
Fat28.8 g
of which saturates13.3 g
Carbohydrate70.4 g
of which sugars32.6 g
Dietary Fibre0 g
Protein23.7 g
Cholesterol0 mg
Sodium2270 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the freekeh between bowls. Top with the Middle Eastern chickpea stew, garlic yoghurt and toasted pine nuts. Garnish with the parsley.