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Spanish Chickpea Rice & Crumbled Fetta

Spanish Chickpea Rice & Crumbled Fetta

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You can thank the Spanish (no, not the Italians) for bringing tomatoes from Mexico to Europe and for so many of our favourite dishes. This flavoursome rice with tasty chickpeas and fetta is a fitting celebration of our favourite fruit masquerading as a vegetable!

Allergens:Milk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1

brown onion

1

red capsicum

1

zucchini

1 clove

garlic

½ sachet

smoked paprika

1 tin

diced tomatoes

1 tin

chickpeas

½ bag

baby spinach leaves

1 block

fetta cheese

(ContainsMilk)

½ bunch

coriander

Not included in your delivery

3 cup

water

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2900 kJ
Fat17.1 g
of which saturates5.2 g
Carbohydrate92.8 g
of which sugars15.9 g
Dietary Fibre0 g
Protein26.1 g
Cholesterol0 mg
Sodium371 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Saucepan
Strainer
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the basmati rice well. Finely chop the brown onion, dice the red capsicum and zucchini into 2 cm cubes, and peel and crush the garlic. Drain and rinse the chickpeas, wash the baby spinach leaves, crumble the fetta cheese, and roughly chop the coriander.

2

Place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain.

3

Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion, red capsicum and zucchini, and cook, stirring, for 5 minutes, or until soft. Add the garlic and smoked paprika, and cook for 1 minute, or until fragrant. Add the diced tomatoes and chickpeas, and stir until combined. Reduce the heat to a medium-low and simmer for 5-10 minutes. Season to taste with salt and pepper.

4

Once the sauce has thickened, add the baby spinach leaves and cook for 1-2 minutes, stirring, until they are wilted. Season with salt and pepper.

5

To serve, divide the Spanish chickpeas and rice between plates. Crumble over the fetta cheese and sprinkle with fresh coriander. Enjoy!