Middle Eastern Smashed Chickpea, Beef & Jacket Potatoes
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Middle Eastern Smashed Chickpea, Beef & Jacket Potatoes

with Garden Salad & Garlic Yoghurt

Allergens:
Almond

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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, Tree Nuts. )

Not included in your delivery

olive oil

water

brown sugar

butter

white wine vinegar

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Nutritional Values

Energy (kJ)3363 kJ
Calories0 kcal
Fat37.7 g
of which saturates17.6 g
Carbohydrate55.2 g
of which sugars15.4 g
Dietary Fibre0 g
Protein53.7 g
Cholesterol0 mg
Sodium1425 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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.

2

• Meanwhile, finely chop garlic. • Roughly chop tomato. • Drain and rinse chickpeas.

3

• 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.

4

• 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.

5

• Just before serving, in a large bowl, combine mixed salad leaves, tomato and a drizzle of the white wine vinegar and olive oil. Season.

6

• 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!

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