Middle Eastern Smashed Chickpea, Beef & Jacket Potatoes
with Garden Salad & Garlic Yoghurt
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.
Ingredients
2
potato
3
garlic
1
tomato
1
beef mince
1
chermoula spice blend
1
tomato paste
1
vegetable stock powder
1
mixed salad leaves
1
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
water
brown sugar
butter
white wine vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Cut potato in half. Place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.
• Meanwhile, finely chop garlic. • Roughly chop tomato. • Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil and half the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• When potatoes have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chickpeas, chermoula spice blend, tomato paste and remaining garlic and cook, until fragrant, 1-2 minutes. • Stir in the water, the brown sugar, the butter and vegetable stock powder, until slightly reduced, 1-2 minutes. Lightly crush with a fork. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've added beef mince, return frying pan over high heat and cook beef mince before chickpeas, breaking up with a spoon, until just browned, 3-4 minutes. Continue as above.
• Just before serving, in a large bowl, combine mixed salad leaves, tomato and a drizzle of the white wine vinegar and olive oil. Season.
• Divide jacket potatoes and garden salad between plates. • Top potatoes with Middle Eastern smashed chickpeas, shredded Cheddar cheese and garlic yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!