NZ Mediterranean Chickpea Stew
with Garlic Tortilla Chips & Feta
- Wheat
- Gluten
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1
Red Onion
1
Capsicum
1 sachet
Chilli Flakes
1 packet
Feta Cheese
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1 packet
Parsley
1
Silverbeet
1
Carrot
2
Garlic
1 tin
Diced Tomatoes with Garlic & Onion
1 tin
Chickpeas
Nutrition Values
Cooking Steps
Preheat the oven to 220ºC/200ºC fan-forced. Finely chop the carrot (unpeeled) and the brown onion. Cut the red capsicum into 2cm chunks. Remove the stem of silverbeet and thinly slice the leaves. Roughly chop the parsley. Finely chop the garlic (or use a garlic press). Place the carrot and capsicum, a drizzle of olive oil and a pinch of salt and pepper onto the oven tray lined with baking paper. Toss to coat, then bake until tender, 15 minutes.
In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute.
Add tomato paste, the garlic and herb seasoning , vegetable stock powder and a pinch of chili flakes (if using) and stir to combine, 1-2 minutes. Add the chopped tomatoes, chickpeas (including the undrained chickpea water) and water. Reduce heat to medium and cover with a lid or foil, cooking until slightly thickened, 10 minutes.
While the stew is cooking, slice the mini flour tortillas (see ingredients list) into quarters. In a small bowl, combine 1 tbs of olive oil, the remaining garlic and a pinch of salt and pepper. Place the tortillas in a single layer across both oven trays lined with baking paper (don’t worry if they overlap). Drizzle or brush with the garlic oil. Bake tortillas chips until lightly golden and crispy, 8-10 minutes.
Stir in the silverbeet leaves and roast veggies. and cook for a further 4-5 minutes. Remove from heat. Season to taste and stir the butter through.
Divide the Mediterranean chickpea stew into bowls and crumble over the feta. Garnish with parsley. Serve with garlic tortilla chips.
