Italian Pesto & Chickpea Stew
with Risoni, Toasted Pine Nuts & Parmesan Cheese
- Tree Nuts
- Gluten(Wheat)
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Eggs
Here’s how to get all the deep, rich flavours of a risotto with no stirring or extra work! Simply use handy risoni – the little grain-shaped pasta soaks up all the flavour for a simple and tasty side dish. Topped with pesto, chickpeas and sweet roasted veggies, this is comfort food at its finest.
Ingredients
1
Kumara
1
courgette
1
onion
1 packet
Silverbeet
½ tin
chickpeas
1 packet
pine nuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 sachet
vegetable stock powder
¾ packet
Risoni
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 tin
chopped tomatoes
1 bunch
parsley
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Cut the courgette into 2cm half-moons. Place the kumara and courgette on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, finely chop the brown onion. Roughly chop the silverbeet. Drain and rinse the chickpeas (see ingredients). Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Heat a medium saucepan over a medium-high heat. Add the water, 1/2 the vegetable stock powder and risoni (see ingredients). Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the risoni is 'al-dente' and the water has absorbed, 13-15 minutes.
TIP: Add a splash more water if the risoni looks dry!
TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the chickpeas, chopped tomatoes and the remaining vegetable stock powder and simmer until slightly thickened, 4-5 minutes.
While the stew is simmering, roughly chop the parsley leaves. Gently stir the butter, basil pesto, roasted veggies and silverbeet through the stew until wilted, 3 minutes.
Divide the risoni between bowls and top with the Italian pesto and chickpea stew. Garnish with the grated Parmesan cheese, toasted pine nuts and parsley.
