Middle Eastern Chickpea Stuffed Capsicums
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Middle Eastern Chickpea Stuffed Capsicums

Middle Eastern Chickpea Stuffed Capsicums

with Spinach Couscous & Double Lemon Yoghurt

Brimming with spiced chickpeas and served with our favourite grain (couscous), these tomatoey, Middle-Eastern stuffed capsicums are comfort in a bowl! Here, we've kept turned the flavours right up, especially when you add the lemon yoghurt and mint!

Tags:
Veggie
Allergens:
Milk
•Sulphites
•Wheat
•Gluten

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
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

2

Capsicum

3

Garlic

1

Lemon

1

Carrot

1

Chickpeas

2

Greek-Style Yoghurt

(Contains Milk;)

1

Chermoula Spice Blend

(Contains Sulphites;)

1

Tomato Paste

½

Vegetable Stock Powder

1

Couscous

(Contains Wheat, Gluten;)

1

Baby Spinach Leaves

1

Mint

1

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)3115 kJ
Calories745 kcal
Fat31.1 g
of which saturates17.5 g
Carbohydrate81.9 g
of which sugars25.2 g
Dietary Fibre18.4 g
Protein28.5 g
Sodium2080 mg
The average adult daily energy intake is 8700 kJ

Instructions

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

• 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

• 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 half the garlic and cook, until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar, half the butter and half the vegetable stock powder, until slightly thickened, 1-2 minutes.

4

• Remove tray from oven and spoon filling into capsicum. Sprinkle over fetta cheese and bake, 5-7 minutes.

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

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