fbpx

Spanish Stew with Olives and Chickpeas (GF)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
30 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Onion 1 2
Capsicum 1 2
Garlic 1-2 2-3
Diced tomatoes 400 gr 800 gr
Chickpeas 400 gr 800 gr
Black olives 100 gr 200 gr
Herb mix ( smoked paprika, thyme) 1 tbsp 2 tbsp
Pine nuts 25 gr 50 gr
Parsley 3 stalks 6 stalks
*Oil (olive, sunflower) 2 tbsp 4 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 473Kj
  Protein 3.4g
  Fat, Total 7.3g
  –  Saturated 0.7g
  Carbohydrates 6.4g
  – Sugars 2.5g
  Sodium 280g
  Allergens tree nuts (pine nuts)

TOOLS: Fry pan, big saucepan, wooden spoon/spatula

METHOD

1

PREP                                    

Dice onion & finely chop garlic ● deseed the capsicum and slice into matchsticks

2

COOK                                  

Place saucepan on medium heat with 1 tbsp of oil ● add onion and capsicum and cook for 3-4 minutes until translucent ● add the garlic and herb mix and cook for a further 1 minute

3

COOK & TOAST                       

Pour in the diced tomatoes & drained chickpeas ● lower heat and simmer for 15 minutes stirring occasionally ● heat 1 tbsp oil in small fry pan on medium heat ● toast pine nuts until golden ● drain on paper towel

4

PREP & MIX                         

Slice the olives lengthways in halves ● roughly chop the parsley ● stir the olives through the stew and cook for a further 2 minutes

5

SERVE

Taste the stew and add a good pinch of salt & pepper ● serve stew into a bowl and sprinkle pine nuts and parsley over the top

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.