Name: [Perfection Fresh] Buzz-Worthy Turkish Chickpea Pasta & Kumato Salsa with Goat Cheese & Parsley
Total time: 25 min
Yield: 2
Cuisine: Turkish
Ingredients: 1 packet Orecchiette; 2 Kumato; 1 Cucumber; 1 packet Parsley; 1 packet Roasted Almonds; 2 Garlic; 1 Lemon; 1 packet Chickpeas; 1 packet Greek-Style Yoghurt; 1 packet Tomato Paste; 1 sachet Paprika Spice Blend; 1 packet Marinated Goat Cheese; 1 drizzle olive oil; 20 g butter

HelloFresh

Recipes

Turkish Recipes

[Perfection Fresh] Buzz-Worthy Turkish Chickpea Pasta & Kumato Salsa

with Goat Cheese & Parsley

Up to 180$ + Free Treats / Extras for Life

Allergens:

Wheat

•Gluten

•Almond

•Milk

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Orecchiette

(Contains: Wheat, Gluten; May be present: Soy.)

Kumato

Cucumber

1 packet

Parsley

1 packet

Roasted Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

Garlic

Lemon

1 packet

Chickpeas

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Tomato Paste

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

1 packet

Marinated Goat Cheese

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories968 kcal

Energy (kJ)4050 kJ

Fat43 g

of which saturates17.6 g

Carbohydrate99 g

of which sugars16.5 g

Dietary Fibre20.8 g

Protein38.5 g

Cholesterol0 mg

Sodium1060 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Stor kastrull

Cooking Steps

Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain orecchiette, then return to saucepan with a drizzle of olive oil.

Meanwhile, roughly chop Kumato, cucumbe, parsley and roasted almonds.
Finely chop garlic.
Slice lemon into wedges.
Drain and rinse chickpeas.

In a medium bowl, combine Kumato, cucumber, parsley, a drizzle of olive oil and a good squeeze of lemon juice. Season to taste.

In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl.
Add Greek yoghurt to garlic oil mixture and combine. Season to taste.

Return frying pan to medium-high heat with the butter and a drizzle of olive oil.
Cook chickpeas until slightly browned, 2-3 minutes.
Add tomato paste and paprika seasoning and cook until fragrant, 1 minute.
Stir in reserved pasta water until combined, 1 minute. Season to taste.

Divide orecchiette between bowls.
Top with garlic yoghurt then spoon over paprika chickpeas.
Sprinkle over Kumato salsa and crumble over marinated goat cheese.
Drizzle over some goat cheese oil and almonds.
Toss the pasta to combine just before consuming. Serve with any remaining lemon wedges. Enjoy!