HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Pesto & Chickpea Stew
Italian Pesto & Chickpea Stew

Italian Pesto & Chickpea Stew

with Risoni, Toasted Pine Nuts & Parmesan Cheese

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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.

Allergens:Tree NutsGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount






brown onion

1 packet


½ tin


1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 sachet

vegetable stock powder

¾ packet



1 tin

chopped tomatoes

1 bunch


1 packet

basil pesto

(ContainsTree Nuts, Milk)

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

2 cup


20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3490 kJ
Fat35.1 g
of which saturates10.5 g
Carbohydrate93.5 g
of which sugars20.7 g
Dietary Fibre0 g
Protein28.3 g
Cholesterol0 mg
Sodium1620 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.