Smashed Chermoula Pork & Chickpea Spuds
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Smashed Chermoula Pork & Chickpea Spuds

Smashed Chermoula Pork & Chickpea 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.

This recipe is under 650kcal per serving.

Allergens:
Milk
•Sulphites
•Sesame

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1

olive oil

1

water

1

brown sugar

1

butter

(Contains Milk;)

white wine vinegar

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Nutritional Values

Energy (kJ)2700 kJ
Calories645 kcal
Fat31.6 g
of which saturates12.9 g
Carbohydrate59.4 g
of which sugars16.9 g
Dietary Fibre17.9 g
Protein25 g
Sodium984 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 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.

2

• 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.

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 with salt and pepper 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, 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.

5

• 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.

6

• 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!