Take your tastebuds to the Middle East with this hearty plant-based dish that delivers in the flavour, texture and aroma departments. Simple steps, like roasting the veggies to bring out their natural sweetness, and dusting the flatbreads with nutty dukkah before crisping them up in the oven, are what makes all the difference.
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1
zucchini
1
capsicum
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
cannellini beans
2 clove
garlic
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 sachet
chermoula spice blend
2 packet
tomato sugo
(May be present: Gluten, Wheat. )
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 bag
parsley
olive oil
40 g
plant-based butter (for the sauce)
1 tsp
brown sugar
1 cup
water
• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with some dukkah (save a generous pinch for the flatbreads!) and season with pepper. Toss to coat. • Roast until tender, 15-20 minutes.
• While veggies are roasting, drain and rinse cannellini beans. Finely chop garlic. • Microwave the plant-based butter and garlic in a small heatproof bowl for 10 second bursts or until melted. Stir to combine. • Place mini flourtortillas on a second lined oven tray. Brush with half the garlic butter and sprinkle with reserved dukkah, turning to coat.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook cannellini beans and chermoula spice blend, stirring, until fragrant, 1-2 minutes. • Add tomato sugo, vegetable stock pot, the brown sugar and the water. Bring to a simmer and cook until slightly thickened, 5-8 minutes. • When soup is halfway through cooking, bake flatbreads until golden and crispy, 5-6 minutes. • When soup is done, stir through baby spinach leaves, roasted veggies and remaining garlic butter. Season to taste.
• Divide Middle Eastern cannellini beans soup between bowls. • Tear over parsley. • Serve with dukkah and garlic flatbreads. Enjoy!