Recipe

Roasted Pesto Chickpeas Potatoes with Greens

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Roasted Pesto Chickpeas Potatoes with Greens

A sweetly spiced Eastern styled couscous salad that's filling and delicious all at the same time. Pan-fried chickpeas in a spicy pesto oil with roasted vegetables, spinach, cucumber, and cooling yoghurt.




Ingredients to serve 2

  • 300g x Baby Potatoes - quartered
  • 1 x Red Onions - cut into chunks
  • 1 x Red Peppers - cut into chunks
  • 100g x Couscous
  • 5g x Paprika
  • 1 tin x Chickpeas - drained and rinsed - brine reserved
  • 90g x DD Spice Mix - chickpeas
  • 10g x Coriander - chopped
  • 25g x Baby Spinach - long or thick stems removed
  • 80ml x Plain Yoghurt
  • ½ x Cucumber - medium dice
  • 1 cup x Boiling Water (from your pantry) - for Step 1
  • 80ml x Water (from your pantry) - for Step 2
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Baby Potatoes - quartered
  • 2 x Red Onions - cut into chunks
  • 2 x Red Peppers - cut into chunks
  • 200g x Couscous
  • 10g x Paprika
  • 1 tin x Chickpeas - drained and rinsed - brine reserved
  • 180g x DD Spice Mix - chickpeas
  • 20g x Coriander - chopped
  • 50g x Baby Spinach - long or thick stems removed
  • 160ml x Plain Yoghurt
  • 1 x Cucumber - medium dice
  • 2 cups x Boiling Water (from your pantry) - for Step 1
  • 160ml x Water (from your pantry) - for Step 2
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Boil a kettle of water for use later. Mix your plain yoghurt with some olive oil, salt, and pepper and reserve to serve.

Washing Instruction

Wash your hands, red peppers, and cucumbers well. Rinse your coriander and baby spinach thoroughly and drain on a paper towel.

Gino's Tip

Cutting your vegetables to the same volume/size will give the best outcome for uniform cooking.

Step 1 - Roast Vegetables and Couscous

Toss chunked potatoes, red onions, and red peppers in a large mixing bowl along with olive oil, salt, and pepper. Scatter onto an oven tray, cover with foil, and pop into the oven for 15 minutes. Remove your foil after the time and continue to roast for 5-8 minutes until lightly browned and tender. Place your couscous in a bowl along with your boiling water, mix through some olive oil, salt, and pepper, cover with cling wrap and allow to stand for 7-8 minutes. Remove your clingwrap and fluff with a fork.

Step 2 - Moroccan Chickpeas

Heat a large casserole pan over medium-high heat, add a drizzling of olive oil and fry your chickpeas with your DailyDish Spice Mix. Transfer to a serving dish. Now add your reserved brine to your pan along with your paprika and a few dashes of water and a little olive oil. Heat your sauce through then gently mix through your roasted vegetables and chopped coriander.

Step 3 - Baby Spinach and Cucumber Salad

Mix together your diced cucumber and baby spinach, dress with olive oil, salt and pepper just before serving.

To Serve

Divide your couscous amongst your servings and serve with your Moroccan chickpeas, roasted saucy vegetables, and baby spinach, and cucumber salad with dollops of yoghurt.