Pesto Chickpea & Creamy Polenta Bowl

Name: Pesto Chickpea & Creamy Polenta Bowl with Toasted Pine Nuts & Parmesan Cheese
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Instant Polenta; 1 packet Pine Nuts; 1 Zucchini; 2 packet Basil Pesto; 1 Brown Onion; 1 packet Parsley; 1 Sweet Potato; 1 packet Diced Tomatoes with Garlic & Onion; 1 packet Parmesan Cheese; 1 packet Chickpeas; 1 cup milk; 1 cup water; 20 g butter; 1 tsp brown sugar; 1 drizzle olive oil

with Toasted Pine Nuts & Parmesan Cheese

Get up to $230 off

Switch up your dinner game by introducing the new game-changing ingredient that'll knock your socks off! Our instant polenta is deliciously creamy and is the perfect base for pesto chickpeas and sweet roasted veggies. This is comfort food at its finest.

Tags:

Veggie

Allergens:

Pine nut

•Milk

•Cashew

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Instant Polenta

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

1 packet

Pine Nuts

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

1

Zucchini

2 packet

Basil Pesto

(Contains: Milk, Cashew;)

1

Brown Onion

1 packet

Parsley

1

Sweet Potato

1 packet

Diced Tomatoes with Garlic & Onion

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Chickpeas

Not included in your delivery

1 cup

milk

(Contains: Milk;)

1 cup

water

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

1 drizzle

olive oil

Nutritional Values

Calories1110 kcal

Energy (kJ)4660 kJ

Fat62 g

of which saturates19.5 g

Carbohydrate91.7 g

of which sugars31.9 g

Dietary Fibre23.6 g

Protein37.6 g

Sodium2720 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Medium Saucepan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucuchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat, then bake until tender, 20-25 minutes.

2

• While the veggies are roasting, finely chop brown onion. • Drain and rinse chickpeas.

3

• When the veggies have 10 minutes left, heat a large frying pan over medium-high heat. Cook onion, tossing, until softened, 4-5 minutes. • Add chickpeas, diced tomatoes with onion & garlic, the brown sugar and a splash of water and cook until slightly thickened, 4-5 minutes.

4

• To the chickpeas, add basil pesto, roasted veggies and baby spinach leaves. Stir to combine. Season to taste and cover to keep warm.

5

• In a medium saucepan, combine the water, milk and salt and bring to the boil over high heat.
• Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
• Remove from the heat, add the butter, half of the Parmesan cheese a good pinch of salt and pepper.

6

• Divide Parmesan polenta between bowls, then top with pesto, chickpea and veggie stew. • Sprinkle with remaining Parmesan cheese and pine nuts. • Tear over parsley to serve. Enjoy!