HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLoaded Wedges & Mexican Spiced Chickpeas
Loaded Wedges & Mexican-Spiced Chickpeas

Loaded Wedges & Mexican-Spiced Chickpeas

with Zesty Sour Cream & Tomato Salsa

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Everyone loves potato wedges, that’s why we turned them into a hearty vegetarian meal. To make it work, we enlisted a few flavour-packed helping hands – chickpeas, corn, pickled onion and sour cream, plus a scattering of melted cheese. Now, it’s time to move wedges from the side to the main part of your plate!


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





1 bunch






2 clove


1 bag

baby spinach leaves

1 tin


½ tin


1 sachet

Tex-Mex spice blend

½ tin

tomato paste

1 sachet

vegetable stock powder

1 packet

sour cream


Not included in your delivery

olive oil

¼ cup

white wine vinegar

¼ cup

water (for the pickle)

½ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2334 kJ
Fat12.9 g
of which saturates7.3 g
Carbohydrate67.7 g
of which sugars18.8 g
Protein23.2 g
Sodium1601 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.


Finely chop the tomato. Finely chop the chives. Thinly slice the red onion (see ingredients). Zest the lemon to get a pinch, then slice into wedges. Finely chop the garlic. Roughly chop the baby spinach leaves. Drain the chickpeas and sweetcorn (see ingredients). In a small bowl, combine the onion, white wine vinegar and a good pinch of sugar and salt. Add the onion to the pickling liquid with just enough water to cover the onion and stir to coat. Set aside.


In a medium bowl, combine the tomato, chives, a generous squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. Set aside.


When the wedges have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Reduce the heat to medium, then add a drizzle of olive oil, the chickpeas, Tex-Mex spice blend and garlic and cook until fragrant 1-2 minutes. Add the tomato paste (see ingredients), vegetable stock powder and water and cook until the chickpeas have softened slightly, 2-3 minutes. Remove from the heat, then add the baby spinach. Season with salt and pepper and stir to combine. TIP: Cover the pan with a lid if the corn kernels are "popping" out.


While the chickpeas are cooking, combine the sour cream and lemon zest in a second small bowl.


Drain the pickled onion. Divide the potato wedges between plates and top with the Mexican-spiced chickpeas. Drizzle with the zesty sour cream and garnish with the pickled onion. Serve with the tomato salsa and any remaining lemon wedges.