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.
This recipe is under 650kcal per serving.
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.
3
Potato
3
Garlic
1
Tomato
1
Chickpeas
1
Pork Mince
1
Greek-Style Yoghurt
(Contains Milk;)
1
Chermoula Spice Blend
(Contains Sulphites;)
1
Tomato Paste
1
Golden Goddess Dressing
(Contains Sesame;)
1
Mixed Salad Leaves
1
Cheddar Cheese
(Contains Milk;)
1
Spring Onion
1
olive oil
1
water
1
brown sugar
1
butter
(Contains Milk;)
white wine vinegar
• Preheat oven to 200°C/180°C fan-forced. • Cut potato in half. • Place potatoes 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. Thinly slice spring onion. • Drain and rinse chickpeas. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, finely chop garlic. • Roughly chop tomato. Thinly slice spring onion. • Drain and rinse half the 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 stir to combine. Season with salt and pepper 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, brown sugar, and butter, until slightly reduced, 1-2 minutes. Lightly crush chickpeas with a fork. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When potatoes have 5 minutes remaining, return frying pan to high heat (no need for oil!). • Cook pork mince, chickpeas, chermoula spice blend, tomato paste and remaining garlic and cook, breaking up mince with a spoon, until browned, 3-4 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.
• Meanwhile, in a large bowl, combine golden goddess dressing, mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide spuds and garden salad between plates. • Top spuds with smashed chermoula chickpeas, spring onion, Cheddar cheese and garlic yoghurt. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide spuds and garden salad between plates. • Top spuds with smashed chermoula chickpeas, pork, spring onion, Cheddar cheese and garlic yoghurt. Enjoy!