Chermoula Chickpea Stuffed Capsicums
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Chermoula Chickpea Stuffed Capsicums

Chermoula Chickpea Stuffed Capsicums

with Spinach Couscous & Lemon Yoghurt

Brimming with our favourite grain (couscous) these tomatoey, Middle-Eastern stuffed capsicums are comfort in a bowl! Here, we've kept the calories low and turned the flavours right up!

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Climate Superstar
Veggie
Allergens:
Gluten
Wheat
Milk

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 Time40 minutes
DifficultyMedium

Ingredients

Serving amount

2

capsicum

3 clove

garlic

½

lemon

1

carrot

1 tin

chickpeas

(May be present: Wheat, Gluten. )

1 sachet

chermoula spice blend

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten, Wheat;)

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

40 g

butter

¼ cup

water (for the veggies)

¾ cup

water (for the couscous)

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Nutritional Values

Energy (kJ)2611 kJ
Fat30.2 g
of which saturates16.8 g
Carbohydrate85.9 g
of which sugars24.8 g
Protein28 g
Sodium1875 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Lid

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Slice capsicums in half lengthways and remove stem and seeds. • Place capsicums on a lined oven tray. Brush capsicums with olive oil and season with salt and pepper. Arrange cut-side up and roast until tender, 20-25 minutes.

2
2

• Meanwhile, finely chop garlic. Zest lemon to get a pinch and slice into wedges. Grate carrot. Drain and rinse chickpeas. • In a medium bowl, combine Greek-style yoghurt, lemon zest and a squeeze of lemon juice. Season to taste.

3
3

• When capsicums have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 2-3 minutes. • Add chickpeas, chermoula spice blend, tomato paste and 1/2 the garlic and cook, until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar, 1/2 the butter and 1/2 the vegetable stock powder, until slightly thickened, 1-2 minutes.

4
4

• Remove tray from oven and spoon filling into capsicum. Sprinkle over shredded Cheddar cheese and bake, until cheese is golden, 5-7 minutes.

5
5

• Meanwhile, in a medium saucepan, heat the remaining butter and garlic over medium-high heat. • Cook, until fragrant, 1 minute. Add the water (for the couscous) and remaining vegetable stock powder and bring to the boil. • Add couscous and stir to combine, cover with a lid and remove from heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with fork. Stir through baby spinach leaves, until wilted. Season to taste.

6
6

• Divide spinach couscous and Middle Eastern stuffed capsicums between bowls. • Top with lemon yoghurt. Serve with any remaining lemon wedges. Enjoy!