Smashed Chermoula Chickpea-Loaded Spuds
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Smashed Chermoula Chickpea-Loaded Spuds

Smashed Chermoula Chickpea-Loaded Spuds

with Garden Salad & Garlic Yoghurt

For the chickpea lover in all of us, dive into this tasty number with some serious dinner-time staples. These loaded jacket potatoes are taken to the next level with a drizzle of yoghurt and when paired with a bright garden salad, you'll be smiling from ear to ear.

Tags:
Veggie
Climate Superstar
Under 650kcal
Allergens:
Milk
Sesame
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

3

potato

3 clove

garlic

1

tomato

1 packet

chickpeas

(May be present: Wheat, Gluten. )

1 packet

Greek-style yoghurt

(Contains Milk;)

1 sachet

chermoula spice blend

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 packet

mixed salad leaves

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

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

⅓ cup

water

1 tsp

brown sugar

20 g

butter

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2742 kJ
Fat34.6 g
of which saturates13.1 g
Carbohydrate54.8 g
of which sugars16.3 g
Protein25.4 g
Sodium1420 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Cut potato in half. • Place potato 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
2

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

3
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 stir to combine. Season to taste.

4
4

• When potatoes have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Add chickpeas, chermoula spice blend, tomato paste and remaining garlic and cook, until fragrant, 1-2 minutes. • Stir in the water, brown sugar, butter and vegetable stock powder, until slightly reduced, 1-2 minutes. Lightly crush with a fork. Season to taste.

5
5

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

6
6

• Divide jacket potatoes and garden salad between plates. • Top potatoes with smashed chermoula chickpeas, Cheddar cheese and garlic yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!

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