Middle Eastern Chickpeas & Jacket Potatoes

Name: Middle Eastern Chickpeas & Jacket Potatoes with Garden Salad & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 potato; 3 clove garlic; 1 tomato; 1 avocado; 1 tin chickpeas; 1 sachet chermoula spice blend; 1 packet tomato paste; ⅓ cup water; 1 tsp brown sugar; 20 g butter; 1 sachet vegetable stock powder; 1 bag Mixed Salad Leaves; 1 drizzle white wine vinegar; 1 packet roasted almonds; 1 packet Greek-Style Yoghurt; 1 packet Shredded Cheddar Cheese

with Garden Salad & Garlic Yoghurt

Get up to $175 off

These potatoes are dressed to impress, so let’s be swept off our feet with these golden jacket potatoes with a saucy Middle Eastern chickpea toss underneath. It’s sure to be a real stunner!

Tags:

Veggie

Allergens:

Milk

•Almond

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

potato

3 clove

garlic

tomato

avocado

1 tin

chickpeas

1 sachet

chermoula spice blend

1 packet

tomato paste

1 sachet

vegetable stock powder

1 bag

Mixed Salad Leaves

1 packet

roasted almonds

(Contains: Almond; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

⅓ cup

water

1 tsp

brown sugar

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3585 kJ

Fat48 g

of which saturates16.8 g

Carbohydrate71.4 g

of which sugars22.2 g

Protein30.1 g

Sodium1416 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 Non-Stick Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. Cut potato in half. Place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Arrange potato cut-side down and bake until crisp and tender, 40-45 minutes.

• Meanwhile, finely chop garlic. Roughly chop tomato. • Slice avocado in half, scoop out flesh and roughly chop. • Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer garlic oil to a small bowl. • Add Greek-style yoghurt to stir to combine. Season to taste.

• When potatoes have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chickpeas, chermoula spice blend, tomato paste and remaining garlic and cook, until fragrant, 1-2 minutes. • Stir in the water, brown sugar, butter and vegetable stock powder, until slightly reduced, 1-2 minutes. Lightly crush with a fork. Season to taste.

• In a large bowl, combine mixed salad leaves, tomato, avocado and a drizzle of white wine vinegar and olive oil. Season.

• Divide garden salad and jacket potatoes between bowls. • Top potatoes with Middle Eastern chickpeas, shredded Cheddar cheese and garlic yoghurt. • Sprinkle over roasted almonds to serve. Enjoy!