Mediterranean Chicken, Chickpea & Veggie Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mediterranean Chicken, Chickpea & Veggie Stew

Mediterranean Chicken, Chickpea & Veggie Stew

with Parmesan & Garlic Panini

If you're planning to stay in with a cosy homecooked 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.

Allergens:
Milk
Gluten
Soy

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

courgette

1

leek

3 clove

garlic

½ tin

chickpeas

1 sachet

Nan's Special Seasoning

1 packet

tomato paste

1 sachet

vegetable stock powder

1 tsp

brown sugar

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

1

Wholemeal Panini

(Contains Gluten, Soy; )

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

chicken breast

Not included in your delivery

olive oil

1.5 cup

water

40 g

butter

(Contains Milk; )

sideBannerName

Nutrition Values

Energy (kJ)3517 kJ
Calories840 kcal
Fat34.6 g
of which saturates16.4 g
Carbohydrate61.1 g
of which sugars16.9 g
Dietary Fibre20.2 g
Protein63.4 g
Sodium1517 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

Baking Tray
Baking Paper
Large Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and courgette into bite-sized chunks. Thickly slice leek. • Place veggies 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.

2
2

• Meanwhile, finely chop garlic. Drain and rinse chickpeas (see ingredients). Cut chicken breast into 2cm chunks. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add Nan's special seasoning, chickpeas and half the garlic and cook, 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. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

3
3

• Meanwhile, slice wholemeal panini in half lengthways. • In a small 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 the panini. • Place panini directly on a wire oven rack and bake until heated through, 5 minutes.

4
4

• Remove saucepan from heat, add roast veggies and baby leaves and stir until wilted. Season to taste. • Divide Mediterranean chicken, chickpea and veggie stew between bowls. Sprinkle over grated Parmesan cheese. • Serve with garlic panini. Enjoy!