Homestyle Chickpea & Roast Veggie Stew

Name: Homestyle Chickpea & Roast Veggie Stew with Garlic Bread & Parmesan
Total time: 30m
Yield: 2
Ingredients: 1 sachet Nan's Special Seasoning; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 Eggplant; 1 packet Baby Spinach Leaves; 1 packet Parsley; 1 packet Tomato Paste; 1 packet Grated Parmesan Cheese; 2 Garlic; 1 tin Chickpeas; 1 Carrot; 2 Sliced Sourdough; 1 drizzle olive oil; 1 tsp brown sugar; 40 g butter; 1.5 cup water

with Garlic Bread & Parmesan

4.0(14)

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Calories

547 kcal

Protein

19.5g protein

Difficulty

Easy

Allergens:

Milk
Gluten
Soy
Wheat
Eggs
Milk
Sesame
May contain traces of allergens

If you’re planning to stay in with a cosy home-cooked dinner, then this stew fits the criteria. Tomato and chickpeas come together in a snap to create the base for the roast veggies to soak in. Dig in and enjoy the comfort of an easy to make and tasty dinner. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Nan's Special Seasoning

1 sachet

Vegetable Stock Powder

1 packet

Leek

Eggplant

1 packet

Baby Spinach Leaves

1 packet

Parsley

1 packet

Tomato Paste

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Garlic

1 tin

Chickpeas

Carrot

Sliced Sourdough

(Contains: Eggs, Milk, Sesame, May contain traces of allergens, Gluten, Soy, Wheat; )

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

40 g

butter

(Contains: Milk; )

1.5 cup

water

Nutrition Values

Calories547 kcal

Energy (kJ)2290 kJ

Fat29.5 g

of which saturates15.4 g

Carbohydrate43.4 g

of which sugars14 g

Dietary Fibre16.2 g

Protein19.5 g

Sodium1200 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Stor kastrull

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Cut eggplant (see ingredients) and carrot into bite-sized chunks.
• Place eggplant, carrot and sliced leek on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly. Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic.
• Drain and rinse chickpeas (see ingredients).
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook Nan’s special seasoning, chickpeas and half the garlic until fragrant, 1-2 minutes.
• Add tomato paste, vegetable stock powder, the brown sugar, water and half the butter, then bring to the boil. Reduce heat to medium and simmer for 4-5 minutes.

• Meanwhile, in a small microwave-safe bowl, place the remaining butter and remaining garlic. Microwave in 10 second bursts or until melted. Season with salt.
• Brush garlic butter over the cut sides of sliced sourdough.
• Place sourdough directly on a wire oven rack and bake until heated through, 5 minutes.

• Remove saucepan from heat, then add roasted veggies and baby spinach leaves, stirring until wilted. Season to taste.
• Divide homestyle chickpea and roast veggie stew between bowls.
• Sprinkle over grated Parmesan cheese and tear over parsley.
• Serve with garlic bread. Enjoy!