For the chickpea lover in all of us, dive into this tasty number with some serious dinner-time staples. These beef loaded jacket potatoes are taken to the next level with a drizzle of yoghurt and sprinkling of marinated goat cheese and when paired with a bright garden salad, you'll be smiling from ear to ear.
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.
1
Tomato
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
3
Garlic
1
Spring Onion
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
250 g
Beef Mince
3
Potato
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Tomato Paste
1 packet
Mixed Salad Leaves
1 packet
Chickpeas
20 g
butter
(Contains: Milk;)
1 drizzle
olive oil
â…“ cup
Water
1 drizzle
white wine vinegar
1 tsp
brown sugar
• Preheat oven to 200°C/180°C fan-forced.
• Cut potato in half.
• Place potatoes on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat.
• Arrange cut-side down and roast until crisp and tender, 40-45 minutes.
• Meanwhile, finely chop garlic.
• Roughly chop tomato. Thinly slice spring onion.
• Drain and rinse half the chickpeas.
• In a large frying pan, heat a drizzle of olive oil and half the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl.
• Add Greek-style yoghurt to garlic oil mixture and stir to combine. Season with salt and pepper to taste.
• When potatoes have 5 minutes remaining, return frying pan to high heat (no need for oil!).
• Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add chickpeas, chermoula spice blend, tomato paste and remaining garlic and cook, until fragrant, 1-2 minutes.
• Stir in the water, brown sugar and butter, until slightly reduced, 1-2 minutes. Lightly crush chickpeas with a fork. Season to taste.
• Meanwhile, in a large bowl, combine golden goddess dressing, mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide spuds and garden salad between plates.
• Top spuds with smashed chermoula chickpeas and beef, spring onion and garlic yoghurt. Crumble over marinated goat cheese to serve. Enjoy!